Cottage Cheese Pesto Avocado Salad
Easy and quick to make, this cottage cheese avocado toast with pesto and salmon is the perfect breakfast dish.
Servings 1
Calories 288kcal
Equipment
Ingredients
- 1 slice toast bread (or your favorite sliced bread)
- 1 tablespoon pesto
- ¼ cup cottage cheese
- ¼ sliced avocado (use ripe but firm avocados)
- 1-2 oz cold smoked salmon slices - approximately 28g-56g
- salt and pepper - to taste
- red pepper chili flakes - optional, to garnish
Instructions
- Lightly toast the bread to your desired crispiness.
- Spread pesto evenly on the toast.
- Spoon cottage cheese on top of the pesto, spreading gently.
- Neatly arrange avocado on top of the cottage cheese then sparingly season with salt and pepper (see notes).
- Place cold-smoked salmon on top of the avocado slices.
- Garnish with a sprinkle of red pepper flakes, or your choice of garnishings. (see notes)
Notes
- Smoked salmon tends to be salty so I recommend using salt sparingly.
- Other garnishing you can use include lemon juice, dill, parsley, or sliced red onion.
Nutrition
Calories: 288kcal | Carbohydrates: 19g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 662mg | Potassium: 377mg | Fiber: 4g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 1mg