This vegan appetizer is rich in omega 3, which is good for the heart and skin. It’s super quick to prepare, and highly recommended for a stars and stripes-themed happy hour or a healthy snack.
Avocados are indigenous to central Mexico, and records of their being “smashed” and spread over toast in San Francisco date back to 1885.
Americans usually top their avocado toast with tomatoes and olive tapenade, although many other versions of the recipe exist.
Ours is the traditional version of the recipe, with salmon, which we recommend serving with lightly flavoured hummus and a simple, ever delicious tomato salad.
Ingredients x 2 toast
- 2 slices of bread
- 1 avocado
- 50 g smoked salmon
- 3-4 tablespoons LIMMI lemon juice
- Salt and pepper to taste
Place 2 slices of bread in the toaster, and prepare the avocado while it toasts. Cut the avocado, remove the pit, score the flesh with a knife and scoop it out with a spoon. Smash it with a fork till creamy, and then add the lemon juice, salt and pepper to taste. Spread the smashed avocado on the toasted bread and top it with slices of smoked salmon.
For a more pronounced lemon flavour, drizzle a few drops of LIMMI lemon juice over the salmon. Top with a dash of pepper, and garnish with a parsley leaf.