Cannellini Bean Spread on Toast

For the bean spread:

1 14-ounce can of organic Cannellini beans

Juice from 1/2 a lemon

1-2 tbsp avocado oil

2 tsp Majestic Garlic Spread

Sea salt to taste Rinse beans well with warm water. Put all of the above-listed ingredients in a bowl and mash with a fork until smooth with some remaining texture. Then, layer the bean spread with the following on a slice of whole grain gluten free or sprouted grain toast: Thinly sliced Persian cucumber Thinly sliced avocado Large handful of alfalfa (or other) sprouts Drizzle more avocado oil over the top and dot the plate with more lemon juice and freshly ground pepper. Alternatively, use a lemon vinegar in place of the lemon juice, such as the Sicilian Lemon White Balsamic Vinegar from Coronado Taste of Oils.