Let's be honest, avocado toast has earned its place.But every now and then it deserves a little upgrade!
This version starts with thick slices of toasted sourdough and creamy avocado, but that's where the familiar ends. From there, it's layered with colourful cherry tomatoes, cucumber ribbons, crunchy pea shoots, tangy beetroot kraut, and a drizzle of basil oil a handful of savoury granola
The beetroot kraut does more than just add colour. Its bright acidity cuts through the richness of the avocado and brings balance to every bite, while the basil oil ties everything together with fresh herbaceous flavour.
It's vibrant, fresh, and surprisingly satisfying. The sort of lunch that feels a little special without requiring much effort at all.
Whether you're making it for a slow weekend brunch, a quick lunch, or simply looking for a new way to use your favourite jar of kraut, this is avocado toast at its very best
Ingredients
For the Toast
- 2 thick slices sourdough bread
- 1 ripe avocado
- Handful mixed-colour cherry tomatoes, halved
- 3 cucumber ribbons
- ¼ cup Wild Root Pantry Beetroot Kraut
- Handful pea shoots
To Finish
- 1–2 tbsp basil oil
- 2 tbsp savoury granola
- Edible flowers
- Sea salt
- Freshly cracked black pepper
Instructions
1. Toast the sourdough
Toast the sourdough slices until golden and crisp around the edges.
2. Prepare the avocado
Slice avocado and season with a pinch of sea salt and black pepper.
Spread generously over the toasted sourdough.
3. Build the toast
Arrange the cherry tomatoes, carrot ribbons, beetroot kraut, and pea shoots over the avocado.
Don't worry about making it perfect. The more generously layered, the better.
4. Finish
Drizzle over the basil oil and scatter with savoury granola for crunch.
Finish with edible flowers and an extra pinch of sea salt if needed.
5. Serve
Serve immediately while the toast is still crisp and the toppings are fresh.
