Servings:
Ingredients
- 2 slices bread 2 thick or 4 thin slices. Recommendation: artisan bread such as country wheat. Multigrain, or sourdough etc.
- 1 large Hass avocado
- 2 tsp freshly squeezed lemon juice
- 1 tsp wasabi adjust to taste
- 1/4 tsp salt
- 1/4 tsp soy sauce more for serving
- 1-2 red radish thinly sliced
- microgreens or sprouts, of your choice, garnish
- truffle oil black or white
Instructions
- Toast the bread.
- Meanwhile, prepare the avocado. Mash avocado in a bowl. Add lemon juice, wasabi, salt, and soy sauce. Mix together until well combined. Taste to see if you can taste a hint of wasabi (it shouldn’t be overpowering) and make adjustment if necessary.
- On the toasted bread, smear the seasoned avocado, place radish sliced, and microgreens (or sprouts.) Drizzle some truffle oil and extra soy sauce on top.
Notes
- I’d highly recommend using artisanal bread instead of regular loaf. It has better taste & texture.
- Lemon juice is used just to give a hint of freshness also to keep it from turning brown. Don’t add too much where it’s too tangy.
- I use powdered wasabi (mixed with water) but you can use a regular kind comes in a tube. It’s better to add an amount where it’s not overpowering however, you can adjust to your preference.
- You can also use truffle salt instead of truffle oil. Using both may be too intense. Modify the amount accordingly.
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