Ingredients
Topping (makes 3 servings):
- 1 mango, diced into cubes
- 1 avocado, diced into cubes
- 2 tablespoons sunflower seeds
- 2 tablespoons extra-virgin olive oil
- salt and black pepper, to taste (just a sprinkle recommended for the salt, can be more liberal with pepper)
- fresh lime juice (1/2 a lime, squeezed)
Toast:
- Toasted whole wheat bread slice or
- 5 large whole wheat, whole grain, or rye flour crackers (recommended)
Directions
To cut the mango, slice it down its axis so you have two halves. There is a pit inside—remove it. Next, make crisscrossing slices into the mango flesh, almost to the skin. Then press on the outer side of the mango half to invert it and push out the mango slices. Prepare the avocado in the same manner. Combine the mango and avocado cubes in a large bowl. Add 2 tablespoons sunflower seeds, 2 tablespoon extra-virgin olive oil, salt to taste, black pepper, and squeeze half a lime’s juice over the bowl. Mix ingredients well. Top your crackers (or toasted whole wheat bread) with about 1/3 of the mixture. Save the rest of the topping: cover the bowl with plastic wrap and keep the rest in the fridge. Use within a couple of days.
