Smashed Avocado on Dark Rye Bread
- 1 large avocado peeled and stoned
- Juice of ½ small lemon
- 1 tbsp EVOO extra virgin olive oil
- 2 thin slices of rye bread
- 2 tbsp pumpkin or sunflower seeds toasted
- Roughly mash the avocado in a bowl with lemon juice and oil, leaving some chunky bits.
- Season with salt and black pepper and spoon it onto the slices of rye bread.
- Sprinkle the toasted seed over the top before serving.