1 Avocado (medium)
1 cup Lima Beans (cooked)
1/2 Lime (medium, juiced)
1/4 tsp Sea Salt
3 1/2 ozs Sourdough Bread \
1 cup Alfalfa Sprouts
1/4 tsp Chili Flakes
In a bowl, smash the avocado until smooth. Add the lima beans to the bowl, lightly smash the beans and mix with avocado. Add the lime juice and sea salt, adjusting the seasoning to your taste.
Add the bean mixture to the toast. Top with alfalfa sprouts and chili flakes. Enjoy!
Refrigerate in an airtight container for up to two days.
One serving is equal to one toast.
Add red onion and chopped tomato to the bean mixture.
Use gluten-free bread instead.
One slice of sourdough bread is equal to approximately 1 3/4 oz or 50 grams.