4 ounces smoked wild salmon, cut into 2-in. strips
1/4 cup microgreens (such as mini watercress)
2 tablespoons sturgeon caviar (optional)
Calories per serving 49
Fat per serving 4g
Saturated fat per serving 1g
Cholesterol per serving 6mg
Fiber per serving 1g
Protein per serving 2g
Carbohydrates per serving 1g
Sodium per serving 147mg
Iron per serving 0mg
Calcium per serving 10mg
How to Make It
Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole.
Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.
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