Rye bread with smashed avocado and veggies

Avocado on Rye


  • 1 or 2 slices of rye bread – I usually buy Biona and they have a variety of different types with added ingredients such as quinoa and various seeds.
  • Oil (rapeseed or olive work well)
  • 1 ripe avocado
  • 8 small tomatoes (sliced in half)
  • 4 chestnut mushrooms (sliced thinly)
  • A large handful of spinach
  • A large handful of kale (shredded if in large leaves)
  • 1/2 cloves of garlic (to taste – finely chopped or crushed)
  • A handful of pine nuts (optional)
  • Salt/pepper – other seasoning such as mixed herbs


  1. Heat a little oil in a saucepan or sauté pan.
  2. Slice the mushrooms and tomatoes and add to the pan.
  3. Season with salt and pepper (+ mixed herbs if you are using).
  4. Whilst sautéing crush or chop the garlic.
  5. Once the tomatoes and mushrooms have softened (about 5 minutes) add the garlic and kale to the pan, stir occasionally.
  6. Put the rye bread to toast (Biona is quite long and may stick out of the toaster so I turn it halfway through toasting).
  7. Add the spinach and pine nuts to the pan and sauté for a couple of minutes whilst the rye bread toasts.
  8. Slice open the avocado, remove the stone and use a fork to mash the avocado within it’s skin – it needs to be ripe enough to do this. If it isn’t quite ripe enough you can scoop it out, slice it and add it to the pan to soften
  9. Spread the smashed avocado on the toasted rye bread then top with the pan ingredients
  10. Enjoy!

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