Groceries |
4 slices of sourdough bread
1 avocado
8 cherry tomatoes
6 oz smoked salmon
Microgreens - pea shoots, radish microgreens, and sunflower shoots
lemon slices
salt and freshly ground black pepper
Foodie Tasting Room Roasted Chili & Lime EVOO
Foodie Tasting Room Jalapeno Lime Balsamic Vinegar
The steps to follow |
Toast the bread slices until golden and crisp to your liking.
While the bread is toasting, mash the ripe avocado in a bowl with a fork. Season with a pinch of salt and pepper, and a squeeze of lemon juice to taste.
Spread a generous amount of mashed avocado evenly onto each toasted bread slice.
Divide the smoked salmon evenly among the avocado-topped bread slices, arranging it in an even layer.
Slice tomatoes in half and layer on top of the avocado.
Scatter a handful of microgreens over the smoked salmon on each toast. The microgreens not only add a burst of freshness but also enhance the visual appeal of the dish.
Season each toast with a pinch of salt and pepper. Drizzle lightly with EVOO and balsamic vinegar, and serve immediately with lemon slices on the side.