SMOKED SALMON AVOCADO TOAST

Ingredients

• 4 oz Panamei® Smoked Salmon

• 2 slices of sourdough bread

• 1 Hass avocado, peeled and pit removed

• 1 tsp extra virgin olive oil

• 1 tsp lime juice

• Fresh arugula or microgreens

• Salt and pepper, to taste

Take the smoked salmon out of the refrigerator and keep it at room temperature for about 30 minutes (optional but recommended).

Add the avocado, lime juice, and olive oil to a medium bowl. With a fork, smash the avocado and softly combine it with the other ingredients.

Season with salt and pepper. Reserve.

Toast the bread and spread the avocado mixture on both slices. Add the salmon, and top with the arugula or microgreens.