2 tbsp fat-free natural yoghurt
½ lemon, juiced
2 slices rye bread, toasted
1 pinch ground cayenne pepper
75 g smoked salmon
¼ cucumber, ribboned with a veg peeler
1 handful micro herbs
½ red chilli, seeded and finely diced
1 tbsp mint finely chopped
½ lemon, zested and juiced
1 tomato, finely diced
1 tsp white wine vinegar
- Make the dressing by mixing all the ingredients together with some seasoning
- Halve the avocado, remove the stone and scoop the flesh into a bowl. Add the yoghurt and lemon juice and mash everything with a fork. Season well with salt and black pepper.
- Divide the avocado between the toasted rye bread, sprinkle over a little cayenne pepper and add the smoked salmon and cucumber. Spoon over the dressing, then top with the cress.