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Preparation time
20 minutes
Total time:
25 minutes
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Ingredients
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4 slices pumpernickel bread
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100 g smoked salmon
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60 mL (¼ cup) Mediterranean microgreen blend
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15 mL (1 tbsp.) lemon zest (about 1 lemon)
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10 mL (2 tsp.) chopped fresh dill
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To taste, lemon slices
Avocado purée
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2 avocados
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60 mL (¼ cup) plain Greek yogurt
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15 mL (1 tbsp.) lemon juice (about ¼ lemon)
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To taste, salt and freshly ground pepper
Tomato salsa
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1 Italian tomato, finely diced
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15 mL (1 tbsp.) capers, chopped
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15 mL (1 tbsp.) chopped red onion
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30 mL (2 tbsp.) chopped fresh dill
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15 mL (1 tbsp.) olive oil
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To taste, salt and freshly ground pepper
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Directions
- Use a fork to mash avocados in small bowl. Add yogurt and 15 mL (1 tbsp.) lemon juice, the salt and pepper, and mix. Set aside.
- Mix all the tomato salsa ingredients together in another small bowl. Set aside.
- Toast slices of bread.
- Spread slices of toast with reserved mashed avocado. Top with slices of smoked salmon.
- Garnish with microgreens, lemon zest, and fresh dill.
- Serve with lemon slices and tomato salsa.
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