Smoked Salmon Avocado Toast

Prep Time: 10 minutes | Serves 4

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4 slices rustic-style sourdough or Italian bread

4 ripe avocados, pitted and peeledPinch salt

1 tablespoon lemon juice

3-4 oz smoked salmon (Lox)

4 oz goat cheese or cream cheese, softened

Pickled red onions (recipe below in notes)

Thinly sliced cucumbers

Fresh DillArugula

Cracked black pepper (optional)

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1. In a medium sized bowl, mash the avocados with salt and lemon juice.

2. Toast bread in the toaster or under the broiler until dark golden brown (but not burnt).

3. Spread each slice of toast with a smear of the goat/cream cheese. Top with a generous amount of the smashed avocado, arugula, a few slices of cucumbers, smoked salmon, pickled red onion, fresh dill and cracked pepper. Serve immediately.

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NOTES

Pickled Red Onions:

Peel and thinly slice 2 large red onions. Add to a medium glass bowl and top with 2 cups unseasoned rice wine vinegar, 1 tablespoon sugar and 1 tablespoon of salt. Pour enough boiling water over the onions until they are completely submerged. Cover with plastic wrap and refrigerate 24-48 hours. Drain and add to your favorite salads, toasts, or sandwiches. Pickled onions will keep in the refrigerator for 7-10 days.