Drizzled with olive oil and finished with flaky salt, this is a nutritious lunch that’s not only restaurant worthy, but Instagram worthy, too.


  • 2 slices of sourdough bread, lightly toasted
  • 1 ripe avocado
  • Salt and pepper to taste
  • Wedge of lemon
  • 4-6 marinated artichokes, drained
  • 6-8 marinated sun-dried tomatoes, drained
  • 2 basil leaves, torn


  1. Lay your toast on a plate. Scoop out the avocado flesh, and, using a fork, carefully mash one half onto each piece of toast.
  2. Season with salt and pepper and squeeze a lemon wedge over both pieces.
  3. Top each piece with artichokes and sun-dried tomatoes, and finish with torn basil.
  4. Eat with a knife and fork.


You don’t have to be a millennial to enjoy these takes on the delicious fad. Served on sourdough bread, the avocado becomes creamy and soaks up all of the unexpected flavour from the artichoke and sun-dried tomatoes.

Recipe by: Shaunna Leinster – Culinary Nutritionist