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Vegan rye toast with avocado and seeds

Rye bread with avocado, tomato and toasted seeds.

  • 10 min
  • 1 serving
  • Vegan
  • American cuisine
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Vegan rye toast with avocado and seeds

Per serving

Calories
368 kcal
Protein
11.1 g
Carbohydrates
43.5 g
Fat
18.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rye bread2
  • Avocado70 g
  • Tomatoes1
  • Pumpkin seeds8 g
  • Sesame seeds4 g
  • Lemon juiceto taste
  • Saltto taste
  • Black pepperto taste

Contains: gluten, sesame,

In season: June – September

Method

  1. Toast the pumpkin and sesame seeds in a dry small frying pan over a medium heat for 2 minutes, stirring, until fragrant and the sesame is lightly golden; tip them onto a small plate straight away.
  2. Meanwhile, toast the rye bread until crisp.
  3. Halve the avocado, remove the stone, scoop out the flesh and mash it with a fork with a few drops of lemon juice, salt and black pepper.
  4. Wash the tomato and slice it thinly.
  5. Spread the avocado over the bread, lay the tomato slices on top and finish with the toasted seeds.

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