A delightful toast featuring avocado, micro kale, and tomato over a generous schmear of vegan cream cheese, all topped with lemon, pink salt, and black pepper.
Lightly toast the polenta sourdough bread. Spread a generous schmear of vegan cream cheese over the toasted bread. Top with sliced avocado, micro kale (or lettuce), and tomato. Finish with a squeeze of fresh lemon juice, and a generous amount of freshly cracked Himalayan pink salt and black pepper.
