Nothing quite says “Spring” more than this tasty lunch for me.  It is just the definition of freshness and tastes amazing!  The bread is the base and the key to its success.  I love a good slice of warbutons toast with dairy free butter every so often but there is no place for the ready sliced variety here.  I’m all for messing around with recipes to tailor them to your own taste but in this case, there is no messing allowed- you need rustic, brown, seeded, nutty “slice your own” bread and that’s that.


brown rustic bread
1 large avocado
handful of corriander
juice of 1 lime
good pinch of salt
handful of watercress

  1. slice and lightly toast the bread
  2. scoop out the avocado and mash with a fork just enough so it still has texture
  3. add the salt, lime juice and chopped corriander and set aside
  4. wash and roughly chop the watercress
  5. slice the asparagus lengthwise and cut in half or thirds so the pieces fit the toast size
  6. boil a pan of salted water and add the asparagus for 30 seconds
  7. remove from the pan and wash in cold water and leave to drain
  8. take the toast and spread a thin layer of the avocado mix
  9. then add the watercress, pressing it down slightly so it sticks to the toast
  10. then dollop more avocado mix on top and finally add the asparagus
  11. finish with salt and pepper
By |2020-06-16T12:15:52+00:00June 28th, 2019|Breakfast, Lunches, Oil Free, Recipies|0 Comments

Leave A Comment