Smoked Salmon and Avocado Lunch Toast
Recipe GLPR05bfda9f04692c
A light and elegant open-faced sandwich featuring toasted sourdough bread topped with creamy avocado, fresh spinach, crisp cucumber slices, and silky smoked salmon. This quick lunch comes together in minutes and is naturally dairy-free and pescatarian-friendly. Perfect for a satisfying midday meal.
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Ingredients
2 sourdough slices
1/2 ripe medium Hass avocado
pinch a pinch of paprika
12 leaves a handful of fresh spinach, about 12 leaves
8 cucumber slices, with peel
2 slices of smoked salmon
Directions
Toast the sourdough slices until golden and crispy on the outside, about 2–3 minutes per side or until they reach your desired level of crispness.
While the bread toasts, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash with a fork until roughly combined, leaving some small chunks for texture. Season with a pinch of paprika and stir gently.
Remove the toasted bread from the heat and divide the mashed avocado between the two slices, spreading it evenly across each piece.
Layer the fresh spinach leaves evenly over the avocado on each toast slice.
Arrange 4 cucumber slices on top of the spinach on each toast, overlapping slightly if desired.
Top each piece with one slice of smoked salmon, draping it loosely over the cucumbers.
Serve immediately while the toast is still warm and the flavors are fresh.
