Hatch Chile & Smoked Salmon Avocado Toast
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Hatch Chile & Smoked Salmon Avocado Toast

Prep: 15 minutes
Broil: 9 minutes • Serves: 4

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

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.

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

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.


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