Description

Elevate your breakfast with this fresh, flavorful combination of creamy avocado and savory salmon. By using zesty citrus, aromatic herbs, and rich natural textures instead of added salt, this recipe delivers a satisfying meal inspired by the principles of the DASH diet.

Ingredients

Scale

5 slices no-salt-added sprouted whole-grain bread (approx. 80mg sodium or less per slice)
10 oz 280g low-sodium smoked salmon, sliced or flaked (look for brands with <200mg sodium per 2oz serving)
2 to 3 ripe avocados (approx. 2.5 medium avocados needed)
1 large Persian cucumber (very thinly sliced)
1 tablespoon minced shallot
1 ½ tablespoons fresh lime juice
1 teaspoon fresh lime zest (grated from the lime before juicing)
½ teaspoon garlic powder
¼ teaspoon freshly cracked black pepper
1 tablespoon high-quality extra virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon unsalted toasted sesame seeds
Lime wedges (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Fresh Components: Wash all produce thoroughly. Zest the lime, then juice it to measure the required amount. Thinly slice the cucumber and set it aside. Finely mince the shallot. In a small dish, combine the chopped dill and chives.
Make the Savory Avocado Base: In a medium bowl, scoop the flesh from the avocados. Add the fresh lime juice, lime zest, minced shallot, garlic powder, and cracked black pepper. Use a fork to gently mash the ingredients together until you reach your desired consistency. The combination of garlic powder and citrus zest provides a savory depth that replaces the need for added salt.
Toast the Bread: Arrange the bread slices in a single layer on a baking sheet. Place the sheet under a broiler set to high for 60 to 90 seconds per side, until the bread is golden-brown and crisp. Let the toasts cool for about 2 minutes to retain their crunch.
Assemble the Toasts: Generously spread the avocado mixture over each slice of toast, covering it to the edges. Drape the slices of low-sodium smoked salmon over the avocado, then artfully arrange the thin cucumber slices on top.
Garnish and Serve: Lightly drizzle each toast with extra virgin olive oil. Sprinkle with the fresh dill and chive mixture and the unsalted toasted sesame seeds. Serve immediately with lime wedges on the side for a final burst of acidity.

Notes

Sourcing Low-Sodium Salmon: Standard smoked salmon is cured with salt and can contain over 600mg of sodium per serving, which is not DASH-compliant. It is critical to source specific “Low Sodium” or “No Salt Added” varieties to keep the sodium count near 200mg per serving. Alternatively, use poached fresh salmon flakes seasoned with smoked paprika.
Bread Selection: To maintain the low sodium profile, look for breads often found in the freezer section of health food aisles, such as Ezekiel 4:9 Low Sodium, which has 0mg of sodium compared to the 150-200mg found in standard slices.
Flavor Maximization: Since this recipe eliminates added salt, do not skip the lime zest or the final squeeze of fresh lime juice at the table—acid is the most effective way to highlight flavors in a low-sodium dish.
Storage: These toasts are best enjoyed immediately. However, the avocado mash can be prepared an hour in advance if covered with plastic wrap pressed directly against the surface to prevent browning.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 315