1 ripe avocado pear
a squeeze of lemon juice
¼ t (1.25 ml) Ina Paarman’s Seasoned Sea Salt
3 slices of bread
cherry tomatoes, cut into wedges
Cut avo open, remove pip and spoon avo flesh into a small bowl.
Add lemon juice and Seasoned Sea Salt.
Lightly mash everything together with a fork.
Toast the bread. Spread mashed avo generously over the toast.
Top with wedges of cherry tomatoes.
Season with a little more Seasoned Sea Salt if needed.