Back when my eating was really out of control, I couldn't live without bread. In fact, I remember eating almost an ENTIRE LOAF (with butter) in one sitting. The more bread I ate, the more bread I craved. So I ate more, then craved more.
As you can imagine, I felt like crap. My mood was unstable, my face was puffy, and my digestive tract was not very happy with me.
As I progressed in my health journey, I finally got to a place in my life where I no longer craved bread the way I did in the past. The shift really changed when I transitioned from eating processed foods to real food.
While I am currently in a place where I could live without bread, every once in a while a sandwich sounds really good to me.
Last weekend I ran a half marathon and that night I was totally craving a sandwich.
Specifically, a smoked salmon avocado sandwich. What can I say? I was craving salt, carbs, and fat!
Growing up in New York, my family was all about bagels and lox so my tastebuds from childhood are still alive and well. I "California-fied" the recipe by swapping the bagel with gluten-free bread and adding avocado. Give it a try and let me know what you think!
Smoked Salmon Avocado Sandwich
Yields: 1 serving
- 1-2 slices gluten-free bread (1 for an open-faced sandwich, 2 for a "traditional" sandwich)
- Wild smoked salmon (amount up to you...I have no idea how much I used!)
- 1/2 avocado (sliced
- Dark leafy greens (I used chard, kale, and spinach)
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- Sea salt (to taste)
- Toast the bread (of if you don't have a toaster like me, broil in the oven for 1 minute on each side)
- While bread is toasting, whisk or shake together the oil & vinegar
- When bread is done, drizzle the oil & vinegar on 1 or both slices
- Place your greens on the bread, then the salmon, and finally the avocado & sea salt (and the other slice of bread if using 2 slices)