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Smoked Salmon Avocado Toast

All the little extra flavour hits with this recipe elevate avocado and smoked salmon on toast to another level. Make sure you get this in for a lazy Sunday brunch.

Serves 2



  • 1 avocado, peeled and stoned

  • 2 tbsp 0% fat Greek yoghurt

  • ½ lemon, juiced

  • 2 slices rye bread, toasted

  • ½ teaspoon cayenne pepper

  • 75g smoked salmon

  • ¼ cucumber, thinly sliced using a vegetable peeler

  • A handful watercress

For the dressing:

  • ½ red chilli, deseeded and diced

  • A handful fresh mint, chopped

  • ½ lemon, juiced and zested

  • 1 tomato, diced

  • 1 tsp white wine vinegar

  • A pinch salt and black pepper



  1. Begin making the dressing by combining all the dressing ingredients in a small bowl and seasoning to perfection before setting aside.

  2. 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.

  3. 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.




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