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–+ servings
spring avocado toast on a white plate.

Spring Avocado Toast with Leek and Peas

A springtime twist on the classic avocado toast. Crusty sourdough topped with buttery leeks, green peas and plenty of fresh dill.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch
Servings 2 servings

Ingredients
  

  • 1 tbsp butter
  • 1/2 cup leek, thinly sliced, white and light green parts only, rinsed well
  • 1/2 cup frozen green peas
  • Sea salt and black pepper to taste
  • Large handful of spinach
  • 2 thick slices sourdough bread
  • 1 small clove garlic
  • 1 ripe avocado
  • 2 radishes, thinly sliced
  • 2-3 tbsp feta cheese
  • Fresh lemon juice
  • Fresh dill, chopped

Instructions
 

  • In a skillet, heat butter over medium heat. Add the leek and sauté, stirring occasionally, until softened and just starting to slightly brown, about 7-10 minutes.
  • Add green peas, season with salt and pepper, and cook for a few minutes until warmed through and bright green. Be careful not to overcook.
  • Add the spinach and cook for a minute or until spinach just starts to wilt. Remove from the heat and set aside.
  • Toast the sourdough. Once toasted, rub the garlic clove over the surface of bread slices.
  • Place 1/2 of the avocado on each slice and slightly mash with the back of a fork. Top with leek and pea mixture and garnish with radish, feta, lemon juice, fresh dill and additional salt if desired. Serve immediately.
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