Breakfast salad with avocado on toast

Ingredients:

• 4 slices whole grain or wheat bread
• 2 tbsp almond slices with skins
• 1 tbsp. white wine vinegar
• Juice and zest of 1/2 orange, plus reserve the other half
• 1 tbsp. l. olive oil
• Salt
• 1 large avocado, halved, peeled, quartered (scoop out flesh with a spoon)
• 140 g young arugula shoots (about 8 cups)
• 1/3 cup crumbled feta cheese
• 5 radishes, thinly sliced

Preparation:

1. Preheat oven to 180°C (350°F). Place the bread and almonds on a baking sheet and bake, turning the bread once, until toasted and crisp and the almonds are golden, about 10 minutes. Let cool.
   
   Meanwhile, pour the vinegar into a jar or other container with a lid, add the orange juice and zest, and 1/4 teaspoon of salt. Screw the lid on and shake until the ingredients are combined. (The sauce can be made up to a day in advance; shake well before serving.)
2. Place a quarter of an avocado on each slice of bread, mash it with a fork, and spread it evenly. Cut each slice of toast into quarters and arrange the pieces on four plates, making sure the corners form a square.
   
   In a medium bowl, toss together the arugula, toasted almonds, feta cheese, radishes, and vinaigrette. Taste and adjust seasoning with salt if needed. Mound the salad onto each avocado toast square. Cut the remaining orange half into quarters and garnish each serving with an orange slice.