Smoked Salmon Avocado Toast
Easy smoked salmon and avocado toast topped with cucumber, optional red onion and microgreens. Ready in about 15 minutes.
Equipment
- Toaster
- Bowl
- Fork
- Knife
- Plate
Ingredients
Ingredients
- 2 sliceswhole grain bread
- 1 ripe avocado
- 1 teaspoonlemon juice
- Pinchof salt
- Pinchof black pepper
- 4 ouncessmoked salmonsliced
- 1/2 English cucumberthinly sliced
- 1 teaspoonextra-virgin olive oil
- Sliced red onionsfor topping optional
- Microgreensfor topping optional
- Lemon wedgesfor serving optional
Instructions
Instructions
- Toast the 2 slices of whole grain bread until golden and slightly crisp; set aside on a plate.
- Cut the 1 ripe avocado in half, remove the pit, scoop the flesh into a small bowl, add 1 teaspoon lemon juice and a pinch of salt and a pinch of black pepper. Mash with a fork until mostly smooth.
- Evenly spread the mashed avocado over the two toasted bread slices, dividing it between them.
- Arrange the 4 ounces smoked salmon (sliced) on top of the avocado, distributing it evenly between the two toasts.
- Top the salmon with the thinly sliced pieces from the 1/2 English cucumber, distributing the slices evenly.
- Drizzle the 1 teaspoon extra-virgin olive oil over the assembled toasts.
- If using, add sliced red onions and microgreens on top.
- Serve immediately with an optional lemon wedge for squeezing over the toast.
Notes
8. Serve immediately with an optional lemon wedge for squeezing over the toast.