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SMOKED SALMON AND AVOCADO BRUSCHETTA


TOTAL TIME: 10MINS

SERVINGS: 2

CALORIES/SERVING: 449 CALS


INGREDIENTS

  • 2 x 56g sourdough bread slice

  • 200 Gram smoked salmon (sliced)

  • 80 Gram avocado (sliced)

  • 180 Gram cherry tomatoes (sliced in half)

  • 60 Gram baby spinach leaves (chopped)

  • 60 Gram red onion (diced)

  • 10 ml olive oil (2 tsp.)

  • 10 ml balsamic vinegar (2 tsp.)

  • Pinch Black Pepper


METHOD

  1. Toast one slice of the sourdough bread.

  2. Combine the halved cherry tomatoes, baby spinach, red onion, and sliced avocado in a small bowl.

  3. Drizzle with balsamic vinegar and olive oil.

  4. Add half of the smoked salmon to the toasted sourdough.

  5. Top the smoked salmon toast with half of the combined bruschetta mixture.

  6. Season and serve with a pinch of black pepper

  7. Add the remaining bruschetta to a container or covered bowl along with the remaining smoked salmon. Refrigerate to serve for tomorrow's leftover with leftover bread slice.


NUTRITION

Serving size 356g

Calories 449 cal

Protein 31.6g

Fat, total 21.6g

- saturated 3.4g

Carbohydrate 27.8g

- sugars 6.1g

Sodium 1281mg


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