This recipe delivers a double dose of heart-healthy unsaturated fats, from both salmon and avocado, plus 40% of your daily fiber goal. Smoked salmon is delightfully salty with a velvety smooth texture, making it a flavorful compliment to mellow avocado. Be sure to look for salmon that’s labeled “wild Alaskan.” That way you can be sure you’re getting sustainable seafood. Green peas add volume to the avocado spread, while keeping things fresh and crunchy. Toast all 8 slices of bread at once under the broiler, but watch closely to avoid burning. Turn bread and broil for an additional minute to crisp both sides.
2 ripe avocados, peeled and seeded
3/4 cup frozen green peas, thawed
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 (1 1/2-oz.) whole-grain bread slices, toasted
8 thin smoked salmon slices (about 8 oz.)
1/3 cup very thinly sliced radishes (about 4 radishes)
1 tablespoon olive oil
Fresh mint leaves
Est. added sugars g
How to Make It
Place avocados and peas in a bowl. Using a fork, thoroughly mash. Add lemon juice, chopped mint, salt, and pepper; stir well.
Spread 1/4 cup avocado mixture on one side of each bread slice; top each with 1 smoked salmon slice. Arrange radish slices evenly over salmon slices; drizzle with olive oil. Garnish with fresh mint leaves.