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Crispy baguette toast topped with creamy avocado, melt-in-your-mouth salmon, fresh onion and basil paired with a peppery arugula salad tossed with roasted asparagus and cherry tomatoes.
Ingredients
Scale
Toasts
- 3 avocados
- juice of 1 lemon (3 Tablespoons)
- dash of kosher salt and pepper
- 12 ounces thin sliced smoked salmon
- small whole wheat baguette, sliced and toasted lightly (16 slices)
- 1/2 cup red onion, minced
- 2 Tablespoons chopped basil
Arugula Salad
- 1½ Tablespoons olive oil
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- dash of salt and pepper
- 2 cups grape tomatoes, halved
- 12 ounces arugula
- 3/4 cup toasted pine nuts
- 1/2 cup grated parmesan cheese
Dressing
- 1 Tablespoon Dijon mustard
- juice of 1 lemon
- 2½ Tablespoons olive oil
- dash of salt and pepper
Instructions
Toasts
- Mash avocado with lemon, salt and pepper.
- Spread avocado mixture on toasted baguette slices.
- Top with red onions and sprinkle of basil.
Arugula Salad
- Heat oven to 375.
- Toss asparagus and tomatoes with oil, salt and pepper and put on baking sheet.
- Cook about 10 minutes. Cool.
- Toss with arugula, nuts, cheese and dressing.
Dressing
- Whisk all ingredients together.
- Prep Time: 15
- Cook Time: 10
