Description

Start your day with a burst of bright, savory flavor. This delicious recipe features creamy avocado, tangy feta, and juicy tomatoes on a perfectly crisp whole-wheat base. It’s a satisfying, nourishing breakfast with whole grains, fresh produce, and lower-sodium ingredients.

Ingredients

Scale

5 slices 170 g total low-sodium 100% whole-wheat bread
2 small ripe avocados (200 g, flesh only)
1 ½ tbsp 22 ml fresh lemon juice
¼ tsp 0.5 g smoked paprika
⅛ tsp 0.2 g dried oregano
10 grape or cherry tomatoes (200 g, quartered)
2 tbsp 12 g crumbled low-sodium feta cheese
Freshly ground black pepper (to taste)

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Instructions

Toast the bread until golden and crisp (about 2–4 minutes in a toaster, or 1–2 minutes under a low broiler).
In a small bowl, gently combine the quartered tomatoes and the crumbled low-sodium feta.
In a separate shallow bowl, scoop out the avocado flesh. Add the lemon juice, smoked paprika, and dried oregano.
Mash with a fork to your desired consistency; season with black pepper.
Spread the avocado mixture evenly over the warm toast (about one-fifth per slice). Top with the tomato–feta mixture and serve immediately.

Notes

Recipe Notes & Tips

Bread is Key: Using bread labeled “low-sodium” helps keep sodium lower without sacrificing texture.
Finding Feta: Look for “low-sodium” feta cheese in the specialty cheese section of your supermarket. It delivers that classic tangy flavor with significantly less salt.
Perfect Avocados: For the best creamy texture, choose avocados that yield to gentle pressure but are not mushy.
Serving Suggestion: For a more substantial meal, serve a toast alongside a scrambled egg white or a small bowl of fresh berries.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 165