Anti Inflammatory Avocado Toast with Smoked Salmon and Capers

Total time15 min

Prep time10 min

Cook time5 min

Anti Inflammatory Avocado Toast with Smoked Salmon and Capers

Ripe avocado gets smashed with fresh lemon juice, flaky salt, and cracked pepper until it's creamy with just the right amount of texture, then piled onto crisp, golden toast. Silky smoked salmon drapes over the top, finished with briny capers, thin ribbons of red onion, and a scatter of fresh dill for a bright, herbaceous finish. It's a fast, satisfying plate that leans on whole, simple ingredients like healthy fats, quality protein, and fresh produce rather than anything processed or heavily refined. A squeeze of lemon at the table wakes up every bite and keeps the flavors light and clean. This is the kind of breakfast or light lunch that feels indulgent but is built entirely from real-food staples, making it a genuinely easy fit for an anti-inflammatory way of eating. Quick to prep, easy to plate, and just as good for a solo breakfast as it is for entertaining.

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Ingredients

2 servings

2 thick slices sourdough or whole-grain bread
The Rustik Oven Sourdough Bread, 1 lb La Brea Bakery Sourdough Loaf Bread - 16 Oz.The Rustik Oven Cracked Wheat Sourdough Bread - 24 Oz Panera Sourdough Bread - 16 Oz Izzio Artisan Bakery San Francisco Style Sourdough Bread, 24 oz
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1 large ripe avocado
1 tbsp fresh lemon juice
¼ tsp flaky sea salt
¼ tsp black pepper, freshly ground
3 oz smoked salmon, thinly sliced
1 tbsp capers, drained
¼ small red onion, very thinly sliced
1 tbsp fresh dill, roughly chopped (optional)

For serving

lemon wedges, for serving

Instructions

1
Toast the bread slices in a toaster or under a broiler until deep golden and crisp at the edges, about 2–3 minutes per side under the broiler.
2
Scoop the avocado flesh into a small bowl. Add the lemon juice, salt, and pepper, then smash with a fork until mostly smooth with a few chunky pieces remaining.

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