Smoked Salmon Avocado Sandwich

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)


  1. Toast the bread (of if you don't have a toaster like me, broil in the oven for 1 minute on each side)
  2. While bread is toasting, whisk or shake together the oil & vinegar
  3. When bread is done, drizzle the oil & vinegar on 1 or both slices
  4. 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)