INGREDIENTS:
1 Avocado (medium)
1 cup Lima Beans (cooked)
1/2 Lime (medium, juiced)
1/4 tsp Sea Salt
3 1/2 ozs Sourdough Bread \
(sliced, toasted)
1 cup Alfalfa Sprouts
1/4 tsp Chili Flakes
DIRECTIONS:
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!
NOTES:
Leftovers
Refrigerate in an airtight container for up to two days.
Serving Size
One serving is equal to one toast.
More Flavor
Add red onion and chopped tomato to the bean mixture.
GLUTEN-FREE
Use gluten-free bread instead.
SOURDOUGH BREAD
One slice of sourdough bread is equal to approximately 1 3/4 oz or 50 grams.