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Salmon, smashed avocado and broad bean bruschetta recipe
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15 ratings
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
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
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1135kj
271kcal
14%
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Fat
11g
15%
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Saturates
2g
12%
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Sugars
2g
3%
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Salt
1.4g
24%
of the reference intake
Carbohydrate 27.2g
Protein 16.1g
Fibre 7.2g
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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