Gut Friendly Avocado Toast with Coconut Kefir

Gut-Friendly Avocado Toast with Coconut Kefir

Avocado toast doesn’t need much fussing. Good bread, a ripe avocado and a few fresh things from the garden will take you most of the way there.

A spoonful of coconut milk kefir added at the end gives this version a creamy, gently tangy finish. Make it exactly as written, or work the way our grandmothers did: open the cupboard, look at what needs using and build lunch from there.

Makes: 2 slices

Ingredients

• 1 ripe avocado

• 2 slices of rustic sourdough bread or any bread of choice

• 1 tablespoon Nourishing Circles Coconut Milk Kefir

• Salt and freshly ground pepper, to taste

• Cherry tomatoes, sliced, optional

• Radishes, thinly sliced, optional

• A small handful of microgreens, optional

Let’s Make It

Toast the bread until the edges are crisp but the middle still has a little give.

While the bread is toasting, scoop the avocado into a bowl. Add a pinch of salt and a few turns of pepper, then mash everything together with a fork. It doesn’t have to be perfectly smooth—a little texture is a good thing.

Divide the mashed avocado between the two pieces of toast and spread it right to the edges.

Top with sliced tomatoes, radishes and microgreens, using as much or as little as you have as you like.

Finish each slice with a gentle drizzle of coconut milk kefir, another pinch of salt and a little pepper.

Eat it while the toast is still warm.