Pea + Mint Avocado Tartine
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Cook time: 
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Serves: 1
This comes together so easily and if you opt for a poached egg it is quite filling. If you live somewhere where winter tends to hang on the bright mint and frozen peas serve as a reminder that spring is coming. If you can grab a loaf of delicious sourdough from a local bakery it will make all difference. I used Mycopia greens from the Farmer's market which are delicate and delicious but arugula or mache would be great here too. If you go the dairy free route with the cheese, I recommend Kitehill Chive Cream Cheese spread or Treeline Cashew Cheese Scallion Flavor.
  • ¼ cup frozen peas, thawed
  • ¼ large avocado or ½ a small avocado
  • ¼ teaspoon yellow mustard powder
  • 5-8 large fresh mint leaves, divided and thinly sliced
  • sea salt to taste
  • thick slice of sourdough bread
  • goat cheese, ricotta or dairy free spreadable cheese
  • greens of choice
  • olive oil
  • lemon juice
  • salt and pepper
  • sunflower seeds, toasted
  • radish, thinly sliced
  • poached egg (optional)
  1. Toss your greens with a drizzle of olive oil, lemon juice, salt and pepper in a bowl and set aside.
  2. Toast your bread in a toaster or on an oiled cast iron skillet flipping to brown each side.
  3. Meanwhile, in a small bowl mash the peas, avocado, mustard powder, half the mint leaves and sea salt with a fork until a rustic mix forms.
  4. Spread toasted bread with your a layer of cheese of choice. Top half the cheese layer with your pea and avocado mixture. Top the other half with your salad greens. Finish with a poached egg if using and sunflower seeds, radish, the remaining mint and a final squeeze of lemon juice.
Recipe by Sentimental Living at