1 ripe organic avocado, pitted and smashed
1 lime, juiced
1 teaspoon parsley, minced
1 teaspoon cilantro, minced
Himalayan Pink Sea Salt (to taste)
black pepper (to taste)
2 slices whole grain, or gluten-free, bread
8 slices English cucumber
Edible local, organic flowers
Toast both slices of whole grain or gluten-free bread in toaster or toaster oven.
Meanwhile, combine avocado, lime, parsley, cilantro, Himalayan Pink Sea Salt and black pepper in a small bowl and, using the back of a fork or a small potato masher tool, lightly combine all ingredients.
To assemble, divide avocado mixture evenly among the 2 slices of bread and top with cucumber slices (4 slices on each slice of bread). Lightly drizzle sriracha and top with edible organic flowers (we love the edible flowers from Garden to Garnish Farm in Hanson, MA). Serve immediately.