Avocado Toast with Smoked Salmon

• Seafood

  • 2 Smoked salmon, thin

• Produce

  • 1/2 Avocado
  • 1 Of red onion, thin

• Condiments

  • 1 Freshly squeeze lemon juice

• Baking & Spices

  • 1 Kosher salt and freshly cracked black pepper

• Bread & Baked Goods

  • 1 piece Bread, thick cut

Found on whatsgabycooking.com

Ingredients

• 1 piece thick cut bread
• 1/2 avocado
• freshly squeeze lemon juice
• Kosher salt and freshly cracked black pepper to taste
• 2 thin sliced smoked salmon
• thin sliced of red onion
• 1 piece thick cut bread
• 1/2 avocado
• freshly squeeze lemon juice
• Kosher salt and freshly cracked black pepper to taste
• 1 egg, scrambled
• 1 piece bacon, cooked
• 1 piece thick cut bread
• 1/2 avocado
• freshly squeeze lemon juice
• Kosher salt and freshly cracked black pepper to taste
• 2 tablespoons goat cheese
• 1 teaspoon freshly chopped chives
• 1 piece thick cut bread
• 1/2 avocado
• freshly squeeze lemon juice
• Kosher salt and freshly cracked black pepper to taste
• 1/4 cup Pico de Gallo
• 1 piece thick cut bread
• 1/2 avocado
• freshly squeeze lemon juice
• Kosher salt and freshly cracked black pepper to taste
• 1/4 cup halved cherry tomatoes
• 2 tablespoons Basil Vinaigrette

Directions

• Toast the piece of bread until the bread is just golden brown.
• For the halved avocado, remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
• Slather the mashed avocado on top of the toast, followed by the smoked salmon and red onions.
• Serve immediately.
• Toast the piece of bread until the bread is just golden brown.
• For the halved avocado, remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
• Slater the mashed avocado on top of the toast, followed by the scrambled egg and cooked bacon.
• Serve immediately.
• Toast the piece of bread until the bread is just golden brown.
• For the halved avocado, remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
• Slater the mashed avocado on top of the toast, followed by the crumbled goat cheese and chopped chives.
• Serve immediately.
• Toast the piece of bread until the bread is just golden brown.
• For the halved avocado, remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
• Slater the mashed avocado on top of the toast, followed by the pico de gallo.
• Serve immediately.
• Toast the piece of bread until the bread is just golden brown.
• For the halved avocado, remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
• Toss together the tomatoes and basil vinaigrette in a small bowl.
• Slater the mashed avocado on top of the toast, followed by the pesto tomatoes.
• Serve immediately.