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.
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
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.
Calories 296 Protein 16 Carbs 18 Fat 17 Fibre 6