Smoked Salmon & Avocado Toasts

Smoked Salmon & Avocado Toasts

1 Review
From: EatingWell Magazine, November/December 2017

They would have been canapés back in 1979—today they're trendy avocado toasts. Let your guests creatively customize their nibbles by setting out an array of garnishes for this healthy appetizer.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 ripe avocado, pitted
  • 2 teaspoons lemon juice
  • 1 teaspoon minced fresh tarragon
  • 24 toasted cocktail-size slices pumpernickel bread or melba toasts
  • 2 ounces smoked salmon, cut into 24 pieces
  • 1 teaspoon coarse Maldon sea salt
  • Fresh tarragon sprigs, capers, sliced cornichons or olives, poppy or sesame seeds, lemon zest and/or red onion for garnish


  • Prep

  • Ready In

  1. Mash avocado with lemon juice and tarragon in a bowl. Spread about 1 teaspoon of the mixture on each piece of bread (or toast). Top with salmon and sprinkle with salt. Garnish as desired.

Nutrition information

  • Serving size: 2 toasts
  • Per serving: 85 calories; 3 g fat(0 g sat); 2 g fiber; 11 g carbohydrates; 3 g protein; 14 mcg folate; 1 mg cholesterol; 1 g sugars; 0 g added sugars; 30 IU vitamin A; 2 mg vitamin C; 35 mg calcium; 1 mg iron; 342 mg sodium; 91 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ fat

Reviews 1

July 26, 2019
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By: Wendy
This was so good! I used the entire items and used it as dinner for two. I used 4 usual sized pumpernickel bread. Added the avocado with fresh basil & chives. Then I cut up 4 oz of wild salmon and put them on each bread. Then put the capers on top. We ate that with organic chips. We loved it!!! I will make it again soon!
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