Sliced Avocado and Smoked Salmon Over Pumpernickel

smoked-salmon-avocado Photo: Evi Abeler


  • 4 slices pumpernickel bread
  • 1 tablespoon olive oil mayonnaise
  • Coconut oil or olive oil cooking spray
  • 1 ripe avocado, thinly sliced
  • 1/4 red onion, thinly sliced
  • 4 ounces high-quality smoked wild-caught salmon
  • Greek yogurt, for dolloping
  • 1 1/2 teaspoons caraway or fennel seeds
  • Fresh oregano, for garnish, optional


1. Lightly coat 1 side of each bread slice with mayonnaise. Coat a medium sauté pan with cooking spray and place over medium-low heat. Add bread slices to pan and toast until crisp, about 2 minutes per side. Remove pan from heat and transfer toast to a clean work surface. Cut each slice in half on the diagonal.

2. Arrange 2 or 3 avocado slices on each piece of toast. Add onion slices, then fold smoked salmon on top. Add a dollop of Greek yogurt and sprinkle with caraway seeds. Garnish with fresh oregano, if desired. Serve open-faced.

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  • Comfort-food brunch
  • Yield: 4

Nutritional Information

Calories per serving: 214
Fat per serving: 13g
Saturated fat per serving: 2g
Cholesterol per serving: 8mg
Fiber per serving: 6mg
Protein per serving: 9g
Carbohydrate per serving: 18g
Sodium per serving: 421mg
Iron per serving: 1mg
Calcium per serving: 37mg

Good to Know

Adding smoked salmon is an excellent way to double down on the healthy fats in avocado toast.

This Recipe Is

Recipes adapted with permission from the publisher, Harper Wave, an imprint of Harper Collins Publisher, from "Clean Green Eats" by Candace Kumai. Copyright © 2015