Multi-grain bruschettas topped with smoked salmon, baby lettuce, and cream cheese sauce

brousketa apo polysporo psomi

xronos proetimasias

Prep Time

5 min

xronos psisimatos

Cook Time

5 min



Very Easy

4 slices multi-grain bread
4 slices smoked salmon
1 avocado peeled, cored, and sliced
Juice of ½ lemon
1 bowl of baby salad greens
1 green onion chopped
2 tbsp olive oil
For the dressing:
100g cream cheese
Zest of 1 lime
Zest of 1 lemon
Juice of ½ lime
30 ml olive oil
Freshly ground pepper

Preheat the oven grill. Place the multi-grain bread slices in a small, nonstick baking tin and drizzle with a bit of olive oil. Season with salt and freshly ground pepper. Grill for 5 min in the oven. In a bowl, mix together the cream cheese, lime and lemon zest, juice of ½ lime, 30 ml olive oil, salt and freshly ground pepper. In a salad bowl, add the baby salad greens and the avocado. Add the juice of ½ lemon, chopped green onions, olive oil, salt, and freshly ground pepper. Place the multigrain bruschettas on a large plate. Top each with a tbsp of dressing, followed by the salmon and a tbsp of the avocado and baby salad greens. Finish with one more tbsp of dressing and serve.