The brunch classic (for 2 – 3 avocado toasts)
Originating in southern Mexico, the avocado tree was already cultivated by the Coxcatlán culture in Tehuacán. The fruit has been used in tropical and subtropical Central America for around 10,000 years. Avocados are now increasingly popular worldwide and are often eaten as a healthy breakfast.
First, mash half of the avocado with a fork to a smooth mass, save the other half for later. Add golden chlorella, garlic, lemon juice, salt and pepper and mix into the guacamole-like bread topping.
Toast the bread. In the meantime, cut the radish into thin slices, cut the cherry tomatoes in half and cut the remaining ½ avocado into thin slices as well.
When your bread is ready, take the avocado mixture and spread it over your toast. Then spread all the toppings on it: first the avocado slices, then the radish, the tomatoes and finally the herbs. If necessary, season with salt, pepper or chili flakes. Finally, a little balsamic vinegar for extra flavor.