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Salmon, smashed avocado and broad bean bruschetta recipe

Salmon, smashed avocado and broad bean bruschetta recipe

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

  • Energy

    1135kj
    271kcal     14%

  • Fat

    11g 15%

  • Saturates

    2g 12%

  • Sugars

    2g 3%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 27.2g Protein 16.1g Fibre 7.2g

Method

  1. 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).
  2. Put the beans, avocado, chilli, coriander and most of the lime juice in a bowl. Mash until smooth. Season.
  3. 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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