Low-Carb Cucumber Avocado Toast

Take your red onion and put it in a small Tupperware container. Submerge the onion completely in red wine vinegar. Cover and let sit overnight in the refrigerator.

The next day, heat a small saute on low. Once the pan is warm, add the pine nuts and slowly toast them until they become golden brown. Transfer pine nuts to a bowl and set aside. If making pine nuts ahead of time, place in an air-tight container and store at room temp.

Cut ends off the cucumber. Slice cucumber length-wise so that you are left with about 5 long slices. Lay the slices on a plate.

In a small bowl add avocado, lime juice, and salt. Smash with fork until smooth and spreadable. Spread avo mix onto the cucumber slices. Top each slice of cucumber with radish slices, micro green, 6 cherry tomato halves, 1 tablespoon of pine nuts, 3-4 slices of pickled onion, and fresh ground pepper. Yum!