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Salmon, smashed avocado and broad bean bruschetta recipe

5 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

Serves 4
15 mins to prepare
271 calories / serving
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

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

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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