AVOCADO TOASTS with RADISHES and MEYER LEMON

SERVES 2

I love kicking off the day with this snack. It hits all the right texture and flavor buttons—crunchy, creamy, spicy, juicy, salty, tart, earthy, rich… what a way to wake up! I pick fresh radishes from the garden and shave a few slices over each toast. If you can find it, add some crunchy spirulina. I use Sunfood spirulina from Costa Rica—the perfect superfood addition. Sometimes I also replace the salt with a dusting of Olive Dirt (here). —CHAD

4 big slices whole-grain seeded bread

1 ripe avocado, pitted and peeled

3 or 4 small Easter egg or breakfast radishes

2 tablespoons coarse spirulina, optional

Pinch of flake salt, such as Maldon

Pinch of red chile flakes

Freshly cracked black pepper

Handful of baby greens, such as sorrel

1 Meyer lemon, halved

Lightly toast the bread, then spread one-fourth of the avocado over each slice.

Use a mandoline or truffle shaver to slice the radishes paper-thin and then arrange in an even layer over the avocado.

Sprinkle each toast with spirulina (if using), flake salt, chile flakes, and black pepper. Top with baby greens, and squeeze a little Meyer lemon juice over each toast before serving.