Smoked salmon and asparagus open sandwich

10mins Prep

2mins Cook

2 Servings

INGREDIENTS

4 slices (1 main square each) Abbotts sandwich thins, toasted

1 avocado

140g (1/2 cup) low-fat cottage cheese (optional)

1/2 lemon, zested, juiced

1 tablesoon chopped fresh chives, plus extra, to serve

1 bunch asparagus, trimmed, halved

100g sliced smoked salmon

Handful of alfalfa sprouts

METHOD

Step 1

Scoop the avocado flesh into a bowl and mash with a fork. Add the cottage cheese, lemon zest, juice and chives and stir to combine.

Step 2

Heat a chargrill pan over high heat. Spray with olive oil. Cook the asparagus, turning, for 2 minutes or until tender.

Step 3

Spread each slice of toast with avocado mixture. Top with asparagus, smoked salmon, sprouts and extra chives.