Anti Inflammatory Avocado Toast with Smoked Salmon
Creamy mashed avocado, silky wild-caught smoked salmon, and a golden crunch of whole-grain toast — this is the kind of breakfast or lunch that genuinely earns its reputation as feel-good food. The avocado is mashed with fresh lemon juice, a pinch of turmeric, and a hit of red pepper flakes, which means every bite delivers healthy fats alongside two of the most celebrated anti-inflammatory spices around. Wild-caught smoked salmon brings omega-3 fatty acids to the party, layering rich, savory flavor over that bright, herby avocado base. Capers, thinly sliced red onion, and roughly chopped fresh dill finish things off with a briny, aromatic punch that makes this feel far more restaurant-worthy than the effort involved. A final drizzle of extra virgin olive oil ties everything together and adds another layer of good-for-you fat without weighing the dish down. It comes together in minutes and serves two, making it an ideal weekday meal when you want something nourishing that doesn't require much time at the stove.
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Learn more →Ingredients
2 servings
For the toast
- 4 slices whole-grain bread
For the avocado
- 2 ripe avocados, halved and pitted
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For the topping
- 4 oz wild-caught smoked salmon
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh dill, roughly chopped
- 2 tbsp capers, drained
- ¼ small red onion, very thinly sliced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Toast the bread slices in a toaster or under a broiler until golden and firm 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, turmeric, red pepper flakes, salt, and pepper, then mash with a fork until mostly smooth with a few small chunks remaining.
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