These avocado-topped open-faced sandwiches make a perfect quick dinner for busy weeknights. For the best flavour and texture, use ripe avocados that yield when gently pressed.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Garlic Toast:
Pickled Radish:
Toppings:
Method
Pickled Radish: In small bowl, stir radishes with lemon juice. Let stand for 10 minutes. Drain.
Garlic Toast: Meanwhile, in toaster or in 400°F oven, toast bread until lightly browned, about 5 minutes. Rub 1 side of each bread slice with cut side of garlic; discard garlic.
Toppings: While bread is toasting, pit and peel avocados. Place flesh in small bowl. Using back of spoon, mash until smooth with a few chunks remaining. Stir in lemon juice, 1 tbsp of the dill, the pepper and salt.
Spread onto garlic-rubbed side of toast; sprinkle with hot pepper flakes. Top with salmon; sprinkle with Pickled Radish and remaining dill.
To discover more recipes ideas using avocados, visit:
avocadosfrommexico.ca/recipe-centre.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 342 mg
- Sugars 1 g
- Protein 10 g
- Calories 243.0
- Total fat 13 g
- Potassium 434 mg
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
%RDI
- Iron 15.0
- Folate 30.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 18.0
