Hatch Chile & Smoked Salmon Avocado ToastdownloadEmail This Post

Hatch Chile & Smoked Salmon Avocado Toast

Prep: 15 minutes
Broil: 9 minutes • Serves: 4

2Hatch or poblano chile peppers, stemmed
4slices grains & seeds bread
Olive oil nonstick cooking spray
2avocados, peeled and pitted
1tablespoon fresh lime juice
1/2teaspoon kosher salt
1/4teaspoon fresh ground black pepper plus additional for serving
1package (3 ounces) thinly sliced smoked salmon
1/4cup thinly sliced cucumber
1/4cup thinly sliced red onion
2tablespoons chopped fresh dill
2tablespoons chopped fresh tarragon

1. Position oven rack 4 inches from broiler; preheat broiler to high. Place chile peppers on rimmed baking pan; broil 7 minutes or until lightly charred, turning once. Transfer chile peppers to cutting board; coarsely chop.

2. On same baking pan, place bread slices and spray with cooking spray; broil 2 minutes or until golden brown, turning once.

3. In medium bowl, mash avocados; stir in lime juice, salt, black pepper and chopped chile peppers. Spread avocado mixture over toast; top with salmon, cucumber, onion, dill, tarragon and pepper.

Approximate nutritional values per serving (1 toast): 337 Calories, 18g Fat (3g Saturated), 5mg Cholesterol, 567mg Sodium, 6g Carbohydrates, 14g Fiber, 9g Sugars, 0g Added Sugars, 13g Protein