Jumping Stars Meal Plans
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Salmon, avocado toast

15 Minutes

2 Servings

Salmon, avocado toast

How to make

  • 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. 

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