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Toast the sourdough bread slices until golden brown and crisp. This can be done in a toaster or on a baking sheet in an oven preheated to 375°F for 3 to 5 minutes per side.
While the bread is toasting, prepare the avocado mash. In a medium bowl, scoop out the flesh of the two large, ripe avocados. Add the 1 tablespoon of fresh lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
Using a fork or potato masher, mash the avocado mixture until it reaches your desired consistency. Some prefer it chunky, while others prefer it smoother.
Once the toast is ready, divide the mashed avocado evenly among the four slices, spreading it generously from edge to edge.
Arrange the thinly sliced radishes on top of the avocado mash on each toast. Drizzle each serving with 1/2 tablespoon of extra virgin olive oil.
Sprinkle the 1/4 teaspoon of red pepper flakes evenly over all four toasts for a subtle kick. Garnish with the 2 tablespoons of freshly chopped dill before serving immediately.

Toast the sourdough bread slices until golden brown and crisp. This can be done in a toaster or on a baking sheet in an oven preheated to 375°F for 3 to 5 minutes per side.
While the bread is toasting, prepare the avocado mash. In a medium bowl, scoop out the flesh of the two large, ripe avocados. Add the 1 tablespoon of fresh lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
Using a fork or potato masher, mash the avocado mixture until it reaches your desired consistency. Some prefer it chunky, while others prefer it smoother.
Once the toast is ready, divide the mashed avocado evenly among the four slices, spreading it generously from edge to edge.
Arrange the thinly sliced radishes on top of the avocado mash on each toast. Drizzle each serving with 1/2 tablespoon of extra virgin olive oil.
Sprinkle the 1/4 teaspoon of red pepper flakes evenly over all four toasts for a subtle kick. Garnish with the 2 tablespoons of freshly chopped dill before serving immediately.