Gourmet has never been as simple as this Avocado Toast with Smoked Salmon, Fresh Dill and Capers! This is the perfect blend of flavors: salty capers and smoked salmon, tangy lemon juice, the crispy bite of red onions paired with creamy avocado and warm crunchy toast. This takes about 10 minutes to make and is ideal on the weekend when there is time to really savor the flavor. It is my favorite avocado toast recipe!
How to Make Avocado Toast?
It’s super easy! Just open up a ripe avocado and remove the pit. My favorite hack for removing the pit is using this method.
After removing the pit from the avocado, scoop it out into a bowl and add in freshly squeezed lemon juice and salt. Lemon and avocado have complementary flavors that are only enhanced by a little bit of salt (Mediterranean sea salt is best). And voila! You have the foundation of your avocado taste. But, the best part is yet to come.
Show Stopping Toppings
When it comes to avocado toast, good toppings are key. This recipe calls for smoked salmon, capers, onion and fresh dill, which will bring your toast to the next level. Despite this recipe being so decadent, you might be surprised to know that each slice has under 200 calories! It’s high in healthy fats so it will also fill you up and fuel you up. Not to mention, the smoked salmon is high in Omega 3 fatty acids, which have been shown to promote a healthy body on the cellular level.
Avocado Toast with Smoked Salmon, Fresh Dill and Capers
Ingredients
- 1 ripe avocado
- 1/2 lemon juice
- Dash of salt
- 2 ounces smoked salmon, thinly sliced
- A few small stems fresh dill
- 10 capers
- A few thin slices of red onion
- 2 large slices bread or 4 small slices of bread
Instructions
- Cut avocado in half, remove pit. Scoop out flesh and mash with a dash of salt and lemon juice.
- Toast bread. Spread avocado on toast. Top with capers.
- Top avocado and capers with a slice or two of smoke salmon and then with dill and red onion slices. Serve immediately.
Nutrition
Love avocado toast? Check out our other avocado toast recipe here.
About the Author: Bill Bradley, R.D.
This is an amazing recipe, although I did end up changing the bread component! I made pita bread this past weekend & had a couple of dough balls left in the fridge. This morning I rolled ’em out, cooked them up and inserted all the wonderful goods inside each pocket. It was a great breakfast & will definitely repeat. Great brain food for work too!!
Excellent! Happily surprised! I will make this again. Even hubby loved it. It is perfect for a quick snack or a lunch!
Hi Sheila, Glad you liked it! It is perfect for more than just breakfast. -Bill
This was a fantastic way to wake up. Easy and light.