Avocado toast with lettuce in Cuban citrus dressing

Ingredients:

• 4 slices of whole grain bread
• 2 tbsp almond flakes
• 1 large avocado, cut in half and then into quarters
• 1/3 cup Cuban citrus vinaigrette
• 4 cups mixed fine herbs
• 1/3 cup crumbled feta
• 5 radishes, very thinly sliced
• 1 small orange, cut into 8 wedges

Preparation:

1. Preheat oven to 350°F (175°C). Place the bread and almonds on a baking sheet and bake, turning the bread once, until toasted and crispy and the almonds are golden, about 10 minutes. Set aside and let cool.
2. Mash the avocado in a small bowl with 2 tablespoons of the vinaigrette. Spread a small amount of the avocado spread on each slice of toast. Cut each slice into quarters and arrange the quarters on four plates, center-edge facing out, to form a square.
3. Combine the greens, toasted almonds, feta, radishes, and remaining vinaigrette in a large bowl. Season with salt to taste. Place a mound of lettuce in the center of each toast square. Garnish each salad with two orange slices.