Avocado toast is synonymous with this era. I don’t know who invented it or why it took so long to get here, but I’m glad it happened. But still, upgrading avocado toast with smoked salmon is still my favorite combo of all time.
Smoked Salmon and Avocado Toast
Ingredients
For Toast & Toppings:
- 2 slices bread, whole wheat or gluten free
- 2 tbsp Kitehill Foods almond milk chive cream cheese style spread
- 2 oz smoked salmon
- 8 thin slices cucumber
- 2 tsp juice of lime or lemon
Seasonings to taste:
- Chili pepper flakes
- Garlic powder
- Freshly ground pepper
- Salt-free lemon pepper
Instructions
- While bread is toasting, slice avocado in half. Keep the pit in one side of the avocado for future use and scoop the flesh of the other halved avocado into a bowl.
- Add lemon or lime juice, chili pepper flakes, garlic powder and freshly ground pepper into bowl with avocado. Use a fork to mash ingredients, but keep the texture slightly chunky.
- Remove bread from toaster. Layer each slice with 1 tablespoon of the cream cheese style spread until evenly covered.
- Layer 1 ounce of smoked salmon to each toast.
- Place 4 slices of cucumber per toast on top of each smoked salmon.
- Spread the mashed avocado as the top layer to each toast.
- Lightly sprinkle the salt-free lemon pepper onto both toasts and serve immediately.