Salmon Bruschetta with Micro Greens
Apr 04, 2023You can't beat a salmon, dill and capers combo! This super quick and easy breakfast is high in protein, fibre and essential fatty acids - great for hitting all your post workout requirements! For a morning dose of probiotics and prebiotics, pair this with our dairy-free creamy dill sauce made from coconut yoghurt.
Salmon Bruschetta with Micro Greens (DF, RSF, GF optional)
Serves 1
INGREDIENTS:
• 2 slices wholegrain bread (GF optional) • 100g Salmon slices
• 1 small Lebanese cucumber, peeled
• 1 tablespoon capers
• 1/4 cup micro greens
• 1/2 lemon, cut into wedges
Creamy Dill Sauce:
• 1/3 cup greek coconut yogurt
• 2 tablespoon dill, finely chopped • 2 tablespoon plant based milk
• 2 teaspoon apple cider vinegar
• Salt and pepper
METHOD:
Begin by toasting the wholegrain bread either in a toaster or grill on low heat.
In a small jar, combine all sauce ingredients and mix well with a spoon. Set aside in the refrigerator.
Once your toast is ready, begin to layer starting with the dill sauce, salmon slices, cucumber, micro greens and capers. Season with salt and pepper if desired, and serve with two lemon wedges.
