Smoked Salmon and Avocado Toast With Carrot Salad
Published Oct. 1, 2024

- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small carrot, peeled and shaved lengthwise using a peeler
- 1tablespoon olive oil
- 2teaspoons distilled white vinegar
- Salt and pepper
- 1slice sourdough bread
- 1small avocado
- 1tablespoon capers, drained
- 3ounces smoked salmon
Preparation
- Step 1
In a small bowl, combine carrots, oil and vinegar; season to taste with salt and pepper. Mix and set aside. (Carrot salad can be refrigerated for a day or two before serving.)
- Step 2
In a small skillet over medium-high heat, toast both sides of the sourdough bread to desired level of doneness, about 3 minutes for the first side and 2 minutes for the second. When the bread is toasted, plate it and top with mashed avocado. Press the capers on top, drape with the smoked salmon and finish with the shaved raw carrot salad.
Private Notes
Comments
Eating this now. Deliciuos fancy lunch! I added shaed red onion to the salad and loads of pepper.
Loved it. I had to use rice vinegar and a mediocre avocado so will definitely be more picky about the ingredients in the future. And it will likely be a 5 star at that point.
Didn’t expect such nice flavor combination. Kept wondering if I need jalapeño or some other herbs or spices. Ended up being perfect as it was. No modification necessary.
Eating this now. Deliciuos fancy lunch! I added shaed red onion to the salad and loads of pepper.
Loved it. I had to use rice vinegar and a mediocre avocado so will definitely be more picky about the ingredients in the future. And it will likely be a 5 star at that point.