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.

Katie Webster
Source: EatingWell Magazine, November/December 2017


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

85 calories; protein 3.2g 6% DV; carbohydrates 11.1g 4% DV; exchange other carbs 0.5; dietary fiber 2.3g 9% DV; sugars 0.9g; fat 3.3g 5% DV; saturated fat 0.4g 2% DV; cholesterol 1.1mg; vitamin a iu 29.7IU 1% DV; vitamin c 2mg 3% DV; folate 13.8mcg 4% DV; calcium 34.9mg 4% DV; iron 0.7mg 4% DV; magnesium 5.8mg 2% DV; potassium 91.1mg 3% DV; sodium 342.3mg 14% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More