INGREDIENTS
1
Avocado
2
Heirloom tomatoes
1 1/2
Lemon, Zest of
1
Shallot, small
1 tbsp
Capers
1
Black pepper, Freshly ground
1
Big pinch Kosher salt
2 tbsp
Sea salt flakes
1 tbsp
Olive oil, extra-virgin
2 tbsp
Sunflower seeds, salted
6
slices Sourdough bread, toasted
1 cup
Whole-milk ricotta