Salmon, smashed avocado and broad bean bruschetta recipe
Upgrade avocado toast with smoked salmon, peppery radish and broad beans for a vibrant brunch recipe that's ready in just 15 minutes. Mash together summery broad beans and creamy avocado, and add a little kick of chilli, lime and coriander before loading onto toasted rye bread – quick, easy and delicious!
See method- Serves 4
- 15 mins to prepare
- 271 calories / serving
- Dairy-free
- Healthy
Ingredients
- 350g shelled broad beans
- 1 ripe avocado, stoned and peeled
- 1 red chilli, finely chopped
- 10g fresh coriander, chopped
- 1 lime, juiced
- 4 thick slices sourdough rye bloomer
- 6 radishes, thinly sliced
- 120g pack smoked salmon, sliced
- watercress, to serve
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Shop ingredientsEach serving contains
- Energy
- 1135kJ 271.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 27.2gProtein 16.1gFibre 7.2g
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Method
- Blanch the broad beans in boiling water for 2-3 mins. Drain and refresh under cold water, then squeeze to remove the outer skins (you can leave them on but the beans are more tender if double-podded).
- Put the beans, avocado, chilli, coriander and most of the lime juice in a bowl. Mash until smooth. Season.
- Toast the sourdough slices. Dollop the bean mash on top, then add the radishes and salmon. Finish with the remaining lime juice and some black pepper. Serve with watercress.
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