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Rye, Avocado and Salmon Open Sandwich
Instructions:
Place the avocado and lemon juice in a bowl and mash with a fork until a thick pulp consistency.
Using a sharpe knife carefully slice the radishes and gherkins.
In another bowl add the sliced radishes, gherkins, tomato quarters and salmon strips – loosely mix .
Divide the avocado mixture between the two halves of the Rye bread roll, top equally with the salmon, radish and gherkin mixture.
Serves 1
Prep time: 10 minutes
Cooking time: 0 minutes
Per portion
Calories: 370
Fat: 20g
Saturates: 4.1g
Carbs: 29g
of which sugars: 5.6g
Fibre: 6.7g
Protein: 17.3g
Salt: 3.6g
Ingredients:
• 1 Rye bread roll – cut in half length ways
• 50g sliced smoked salmon, cut into strips
• ½ medium avocado, peeled and stone removed
• Juice of ½ a lemon
• 2 radishes, cleaned and trimmed
• 1 large gherkin, sliced
• 4 cherry tomatoes quartered
• Black pepper
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