Smoked Salmon Avocado Toast
Creamy avocado and silky smoked salmon on crispy whole-grain toast, topped with fresh dill and lemon. A restaurant-quality breakfast that takes just 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 310
- Protein
- 16g
Ingredients
- 2 slices whole-grain bread
- 1 whole ripe avocado
- 4 oz smoked salmon
- 1 tablespoon fresh dill
- ½ whole lemon
- 2 tablespoons red onion
Instructions
- 1
Place the bread slices on the toaster rack and push down the lever to start toasting at medium heat until the surface turns golden brown and feels firm when you tap it with your finger, about 2–3 minutes.
- 2
Cut the avocado in half lengthwise around the large pit, then twist the two halves apart and scoop the flesh into a small bowl using a spoon.
- 3
Mash the avocado with a fork until it reaches the texture of chunky peanut butter, leaving some small pieces visible.
- 4
Dice the red onion into pieces the size of small peas by first cutting it lengthwise from root tip to root base, then slicing crosswise into thin rings, then cutting those rings into small pieces.
- 5
Hold the dill in one hand and pinch off the feathery leaves with your other hand, discarding the woody stems, until you have about 1 tablespoon of loose leaves.
- 6
Remove the toasted bread from the toaster and place both slices on a clean cutting board or plate side by side.
- 7
Divide the mashed avocado equally between the two toast slices, spreading it evenly across the surface with the back of a spoon until fully covered.
- 8
Tear or fold the smoked salmon into a few loose pieces and arrange them in a single layer covering the avocado on both slices.
- 9
Sprinkle the diced red onion and fresh dill evenly across the top of both toast slices.
- 10
Cut the lemon in half and squeeze the juice from one half over both slices, letting the drops fall across the salmon and avocado, then serve immediately.
Tools you’ll need
- toaster
- small mixing bowl
- fork
- spoon
- cutting board
- chef's knife
- plate
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