A firm favourite, this delicious dish is loaded with healthy fats and will keep you full for hours!
Makes 2
Ingredients
1 avocado, peeled and stoned
2 tbsp fat-free natural yoghurt
½ lemon, juiced
2 slices of rye bread, toasted
½ tsp cayenne pepper
75g smoked salmon
¼ cucumber, thinly sliced using a vegetable peeler
Handful of watercress
Dressing:
½ red chilli, deseeded and diced
Handful fresh mint, chopped
½ lemon, juiced and zested
1 tomato, diced
1 tsp white wine vinegar
Pinch salt and black pepper
Directions
Begin making the dressing by combining all the dressing ingredients in a small bowl and seasoning to perfection before setting aside.
In a separate bowl, roughly mash together the avocado flesh, lemon juice and yoghurt. Be careful not to make the mixture too smooth, as you want it to have a chunky texture.
Divide the avocado mixture between the slices of toasted rye bread. Sprinkle over a pinch of cayenne pepper to add a touch of heat and colour before layering the smoked salmon and cucumber ribbons on top.
Finish by placing a small handful of watercress on top of the salmon and drizzling over the dressing.
Nutritional Information
Calories 420 k/cal
Protein 16g
Carbs 44g
Fats 20g
Fibre 12g
