Avocado & Smoked Salmon Sourdough Toast with Shaved Carrot Salad

This elegant, nutrient-dense sourdough toast is an ideal solo lunch option, balancing creamy richness, briny depth, and crisp freshness in every bite. The toasted sourdough base provides a sturdy, textural contrast to the silken avocado, while smoked salmon adds umami depth and a satisfying saltiness. The star of the show? A vibrant shaved carrot salad, tossed in tangy vinegar and olive oil, offering a sweet-savory counterpoint that elevates the dish beyond simple comfort food.

Ingredients (Serves 1)

• 1 thick slice (≈1.5 cm) of sourdough bread (preferably day-old for optimal toasting texture)

• 1 ripe avocado (medium size)

• 1–2 tbsp capers (rinsed if heavily salted)

• 50–60g smoked salmon (sliced into thin strips)

• 1–2 medium carrots (for shaved salad)

• 1–2 tbsp red wine vinegar (or apple cider vinegar, to taste)

• 1–2 tbsp extra virgin olive oil

• Pinch of flaky sea salt + freshly ground black pepper

Preparation Steps

1. Toast the Sourdough

Preheat your toaster to high, or set an oven rack to medium-high (180°C/350°F). Toast the sourdough slice until golden-brown and crisp on the outside, with a soft, airy interior. For oven-toasting, place the bread on a baking sheet and bake 5–7 minutes. Let cool slightly before assembling.

2. Prepare the Shaved Carrot Salad

Using a mandoline slicer or a sharp chef’s knife, shave the carrots into thin, uniform strips (≈5 inches long, 1/8-inch thick). For extra precision, slice the carrot lengthwise, then shave from the cut side into delicate strips. Transfer the shaved carrots to a small bowl.

Add vinegar, olive oil, a pinch of salt, and black pepper. Toss gently to coat. Let marinate 5–10 minutes to allow the vinegar to soften the carrots slightly while enhancing their natural sweetness.

3. Mash the Avocado

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt and a few grinds of pepper. Mash with a fork until creamy but retain subtle texture (avoid over-mashing for a silken yet satisfying consistency).

4. Assemble the Toast

Spread the mashed avocado evenly over the toasted sourdough. Sprinkle the rinsed capers over the avocado, then arrange the smoked salmon strips neatly on top. Finally, spoon the marinated shaved carrot salad onto one side of the toast, ensuring it sits lightly without overwhelming the base.

5. Serve Immediately

This toast is best enjoyed fresh—don’t delay! The avocado’s creaminess, the carrot’s crispness, and the toast’s crunch combine to create a balanced, indulgent bite. The sweet-tart carrot salad cuts through the richness, making it a meal that feels both nourishing and luxurious.

Why It Works

The dish thrives on contrast: the crusty, chewy sourdough; the silken avocado; the briny, flaky salmon; and the crisp, tangy carrot. Each component complements the next, ensuring every bite offers a harmonious blend of flavors and textures. Perfect for a quick, satisfying lunch or a light dinner, this toast is simple to prep yet impressively sophisticated.