Avocado and Cream Cheese Bread
with Carrot, Cucumber and Sprouts
- 1 small Carrot
- ½ Avocado
- 1 piece Lemons
- 2 slices Spelt whole-grain bread
- 1 tablespoon Cream cheese (13% fat)
- 1 Mini cucumber
- 1 small handful Beet sprouts (or other sprouts, to taste)
Trim carrot, rinse, peel with a vegetable peeler and grate coarsely on the box grater.
Pit avocado, peel and mash the flesh in a bowl with a fork. Add a squeeze of lemon and mix in grated carrot. Season with salt and pepper..
Toast bread slices briefly and spread each with half of the cream cheese.
Rinse cucumber and peel with a vegetable peeler. Cut into slices and arrange in a circle on the bread slices.
Arrange avocado mixture on top. Rinse sprouts, pat dry and garnish the bread with sprouts.