Smoked Salmon and Avocado Tartine
This smoked salmon and avocado tartine was inspired by Foods from Chile!
Prep Time15 mins
Total Time15 mins
Servings: 1 - 2 servings
- 1 slice naan bread
- Chilean olive oil (regular extra virgin olive oil may be substituted)
- 1/2 medium avocado, pitted and sliced
- 2-3 ounces smoked salmon
- 1 tablespoon capers, or more to taste
- 1 tablespoon fresh dill, chopped
- Kosher salt to taste
Preheat the oven to 350 degrees F. Brush the naan with approximately 1 teaspoon of olive oil.
Toast in the oven for 10-15 minutes, or until lightly browned and crisp.
Layer the avocado slices evenly across the bread. Add a light sprinkling of salt on top.
Layer the smoked salmon on top of the avocado. Brush lightly with more olive oil.
Top with the capers and dill.
Calories: 162kcal | Carbohydrates: 15g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 878mg | Potassium: 99mg | Sugar: 1g | Calcium: 20mg | Iron: 0.5mg