Recipes/ Hatch chile & smoked salmon avocado toast

Hatch chile & smoked salmon avocado toast

Prep Time

15 minutes

Cooking Time

9 minutes

Servings

Let's make it

Step 1

Position oven rack 4 inches from broiler; preheat broiler to high. Place chiles on rimmed baking pan; broil 7 minutes or until lightly charred, turning once. Transfer chiles to cutting board; coarsely chop.

Step 2

On same baking pan, place bread slices and spray with cooking spray; broil 2 minutes or until golden brown, turning once.

Step 3

In medium bowl, mash avocados; stir in lime juice, salt, pepper and chopped chiles. Spread avocado mixture over toast; top with salmon, cucumber, onion, dill, tarragon and pepper.

Nutrition Info

Approximate nutritional values per serving (1 toast): 337 Calories, 18g Fat (3g Saturated), 5mg Cholesterol, 567mg Sodium, 36g Carbohydrates, 14g Fiber, 9g Sugars, 13g Protein

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Ingredients

2 Hatch chiles, stemmed 4 slices grains & seeds bread Olive oil nonstick cooking spray 2 avocados, peeled and pitted 1 tablespoon fresh lime juice 0,5 teaspoon kosher salt 0,25 teaspoon fresh ground black pepper plus additional for serving 1 package (3 ounces) thinly sliced smoked salmon 0,25 cup thinly sliced cucumber 0,25 cup thinly sliced red onion 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh tarragon

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