AVOCADO ON TOAST WITH SMOKED Salmon
To stop a half-eaten avocado going brown. Brush the avocado with lemon juice; the citric acid in the juice will keep browning at bay. Store in an airtight container to get as much protection as possible.
Per serving : 296kCal / Carbs 18g / Protein 16g / Fat 17g
Ingredients
1 Avocado (Peeled and stoned
2 tbsp Fat-free Natural Yoghurt
1/2 Lemon (juiced)
2 slices Rye Bread, Toasted
1/2 Cayenne Pepper
75g Smoked Salmon
1/4 Cucumber, thinly sliced using a vegetable peeler A handful watercress
DRESSING:
1/2 Red Chilli, deseeded and diced A handful of fresh mint (chopped)
1/2 Lemon (juiced and zested)
1 Tomato (diced)
1 tsp White Wine Vinegar
pinch of Salt and Black Pepper
How to make it
- Begin making the dressing by combining all the dressing ingredients in a small bowl and seasoning to perfection before setting aside.
- In a separate bowl, roughly mash together the avocado flesh, lemon juice and yoghurt. Be careful not to make the mixture too smooth, as you want it to have a chunky texture.
- Divide the avocado mixture between the slices of toasted rye bread. Sprinkle over a pinch of cayenne pepper to add a touch of heat and colour before layering the smoked salmon and cucumber ribbons on top. Finish by placing a small handful of watercress on top of the salmon and drizzling over the dressing.