Ingredients
- 2 thick slices sourdough bread, toasted
- 1 large ripe avocado
- 1.5 g spirulina powder
- Juice of half a lemon
- Quarter teaspoon fine sea salt
- Quarter teaspoon chilli flakes
- Everything bagel seasoning or sesame seeds to finish
- Optional: a poached egg on top
Method
- Toast the sourdough until golden.
- Halve and stone the avocado. Scoop into a bowl.
- Add spirulina, lemon juice, and salt. Mash with a fork until combined but still textured — do not blend smooth.
- Spread generously onto the toasted bread.
- Finish with chilli flakes, everything bagel seasoning or sesame seeds, and an extra drizzle of good olive oil.
Why this pairing works
Avocado's fat content and buttery flavour absorb and soften spirulina's ocean note effectively. The lemon is both flavour-functional (masking bitterness) and nutrient-functional (improving iron absorption). The visible green colour on this toast is part of the appeal — it reads as a herb-spiked preparation, not as an experiment.
Note. Make immediately before serving — spirulina can discolour on contact with air over time, though this happens slowly enough that it is not an issue within 20–30 minutes.