A customizable spring brunch board with avocado, smoked salmon, and fresh toppings, perfect for sharing.
# What You Need:
→ Bread
01 - 12 slices rustic sourdough or multigrain bread
→ Spreads
02 - 3 ripe avocados
03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
→ Proteins
06 - 7 ounces smoked salmon
→ Fresh Toppings
07 - 5 ounces cherry tomatoes, halved
08 - 1 cucumber, thinly sliced
09 - 4 radishes, thinly sliced
10 - 1/4 small red onion, thinly sliced
11 - 2 tablespoons capers, drained
12 - 2 tablespoons fresh dill sprigs
13 - 1 tablespoon chives, finely chopped
14 - 1.7 ounces baby arugula or mixed greens
→ Optional Extras
15 - 4 hard-boiled eggs, sliced
16 - Flaky sea salt, to taste
17 - Crushed red pepper flakes, to taste
18 - Olive oil, for drizzling
19 - Everything bagel seasoning, to taste
# How-To:
01 - Toast all bread slices until golden and crisp. Arrange on a large serving board or platter.
02 - In a bowl, mash the avocados with lemon juice, sea salt, and black pepper until creamy but still chunky. Transfer to a serving bowl.
03 - Arrange the smoked salmon in folds or ribbons on the board.
04 - Place the cherry tomatoes, cucumber, radishes, red onion, capers, dill, chives, and arugula or mixed greens in small piles or bowls around the bread and salmon.
05 - Add the optional extras to the board: hard-boiled eggs, flaky salt, red pepper flakes, olive oil, and everything bagel seasoning.
06 - Allow guests to assemble their own avocado toast by spreading mashed avocado on toasted bread, topping with smoked salmon and desired toppings, and finishing with a drizzle of olive oil or sprinkle of seasoning.
