Time: 15 mins. Servings: 1
Ingredients:
- 1 slice gluten free bread
- ½ avocado
- 1 Persian cucumber 1 tbsp. carrot, grated
- 1 tsp. Manitoba Harvest Hemp Hearts
- ¼ tsp. rice wine vinegar
- Furikake seaweed flakes, as needed
Instructions:
- Shave cucumber lengthwise into thin slices with a peeler.
- Toss shaved cucumber with carrot, Hemp Hearts and rice wine vinegar.
- Toast bread; mash ½ avocado onto toast; top with cucumber mixture.
- Sprinkle with more hemp hearts and furikake.
