- 6 tri-color mini tomatoes
- 3 leaves basil
- 3tbs lentil sprouts
- 1 avocado
- 1/2 lemon
- 3 cups spinach
- 1/2 cup sliced mushrooms
- 3 pieces multigrain toast
- Olive oil
- Salt and pepper to taste
Steps
Toast 1
- Slice tomatoes in half and mix in a bowl with lentils
- Chop basil leaves and add into mix
- Dress with olive oil and salt
- Spoon onto toast
Toast 2
- Dice avocado and put in bowl
- Mash avocado with a fork
- Squeeze lemon over avocado
- Spoon avocado onto toast
- Drizzle with olive oil and salt to taste
Toast 3
- Add spinach to a pan with 1/4 cup water
- Simmer until spinach is cooked and wilted (approx 5 mins)
- In separate pan, Add olive oil and bring to medium heat
- Add mushrooms and cook for 7 minutes (or until browned) frequently stirring
- Combine mushrooms and spinach in one pan and add salt and pepper to taste
- Spoon mixture over toast