Salmon Avocado Bites

• Gluten free

• Seafood

  • 1 (4-ounce package Smoked salmon or lox, wild

• Produce

  • 2 Avocados, medium-sized ripe pitted
  • 1/4 cup Dill, Fresh sprigs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Greek yogurt

Found on skinnyms.com

Description

Ingredients

• 1 (4-ounce) package wild smoked salmon or lox, cut if necessary to make 12 pieces
• 5 to 6 slices of 1 small loaf pumpernickel, dark rye, or black bread, cut into 12 rounds, *see instructions
• 2 medium-sized, ripe avocados, pitted
• 1 1/2 cups Greek yogurt
• 1/4 cup fresh dill sprigs, divided
• 1-1/2 teaspoon sea salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1 lemon, half juiced, half sliced* as directed in the instructions
• *Lemon slices are optional- they are for appearance (as pictured), and for squeezing juice onto the bite just before eating.

Directions

• Preheat oven to 275 degrees.
• If bread is unsliced, slice into thin, even slices and cut into 12 rounds with a cookie cutter or by pressing the top of a jar with a small circular top, such as an empty pasta sauce or jam jar. Discard crusts or save for homemade bread crumbs.
• Place rounds on parchment lined baking sheet, and brush 1 tablespoon olive oil onto the tops with a pastry brush or use the back of a spoon to spread on. Sprinkle with 1/4 teaspoon salt and the pepper. Toast until crisp, for about 10 minutes. Allow to cool slightly.
• Scoop all avocado flesh into the blender, and add yogurt, 1/8 cup dill, lemon juice, and 1/2 teaspoon salt. Puree until completely smooth. Slice half lemon in half. Cut into thin slices to make small triangles, as pictured. Add a spoonful of the avocado puree to the top of a toast round, roll a piece of the salmon, add on top of the puree, add lemon slices if using, and top with a sprig of dill. Repeat with all of the toasts.
• Drizzle with remaining olive oil and sprinkle with salt. Enjoy!