πππππππ ππ πππππ πͺπππ ππππππ ππππππ β£(Iβd add a poached egg to this too) β£β£
β£SERVES 2 TOTAL TIME: 15 MINUTES β£β£
β£β£πππππππππππ β£β£
1 avocado, peeled and stonedβ£β£
β£2 tablespoons of fat-free natural yoghurtβ£β£
1β2 lemon, juicedβ£β£
2 slices of rye bread, toastedβ£β£
β£1β2 teaspoon of cayenne pepperβ£β£
75 grams of smoked salmonβ£β£
1β4 cucumber, thinly sliced using a vegetable peeler A handful of watercressβ£β£
ππ«ππ¬π¬π’π§π :β£β£
1β2 red chilli, deseeded and diced β£β£
ππππππππππππ β£β£
A handful of fresh mint chopped 1β2 lemon, juiced and zestedβ£β£
1 tomato, dicedβ£β£
1 teaspoon of white wine vinegarβ£
A pinch of salt and black pepper β£β£
Begin making the dressing by combining all the dressing ingredients in a small bowl and seasoning to perfection before setting aside. β£β£
In a separate bowl, roughly mash together the avocado flesh, lemon juice and yoghurt. β£β£
Be careful not to make the mixture too smooth, as you want it to have a chunky texture. β£β£
Divide the avocado mixture between the slices of toasted rye bread. β£
β£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.β£β£
β£Finish by placing a small handful of watercress on top of the salmon and drizzling over the dressing. β£β£
β£β£Bon appetit.
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