Smoked Salmon Avocado Toast

Ingredients

• 4 slices whole-grain bread
• 1 large ripe avocado
• 5 oz cold-smoked salmon
• 1 tbsp lemon juice
• 1 tbsp capers, drained
• 0.25 small red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 0.25 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes

Instructions

1. Toast the whole-grain bread slices until deeply golden and crisp at the edges, about 3 to 4 minutes, so they hold up to the toppings without going soggy.
2. Halve and pit the avocado, scoop the flesh into a bowl, and add the lemon juice, salt, and black pepper. Mash with a fork until creamy but still slightly chunky.
3. Spread the smashed avocado evenly over the warm toast in a thick layer, pressing lightly with the back of a spoon so it grips the surface, about 30 seconds per slice.
4. Drape the cold-smoked salmon in loose, gently folded ribbons over the avocado so it sits high and silky, then scatter the red onion, capers, and fresh dill across the top until evenly speckled.
5. Finish with a pinch of red pepper flakes and a final crack of black pepper, and serve immediately while the toast is still crisp.

Nutrition (per serving)

Calories

420

Protein

27 g

Fat

19 g

Carbs

38 g