Ingredients
- 4 slices of oroweat Double Fiber bread
- 5 oz. boneless, skinless flaked wild salmon
- 1 medium ripe avocado, sliced and mashed
- 1/4 tsp. sea salt
- 2 tsp. fresh lemon juice
- 2 tbsp. sliced almonds
- 1 tbsp. diced red onion
- 3/4 c. fresh blackberries, halved
- 1 c. baby spinach
- 4 tbsp. good-quality balsamic vinegar
Instructions
- In a medium mixing bowl, combine salmon, avocado, salt, lemon, almonds, and onion, stirring until uniform.
- Toast bread until golden brown.
- Spread half of salmon mixture over one piece of toasted bread.
- Top with half of the sliced blackberries, pressing into salmon lightly to adhere, and drizzle with 2 tablespoons vinegar.
- Top with half of baby spinach and remaining slice of bread.
- Repeat steps to make second sandwich.
- Enjoy!
- 4 slices of oroweat Double Fiber bread Double Fiber
- 5 oz. boneless, skinless flaked wild salmon
- 1 medium ripe avocado, sliced and mashed
- 1/4 tsp. sea salt
- 2 tsp. fresh lemon juice
- 2 tbsp. sliced almonds
- 1 tbsp. diced red onion
- 3/4 c. fresh blackberries, halved
- 1 c. baby spinach
- 4 tbsp. good-quality balsamic vinegar
- In a medium mixing bowl, combine salmon, avocado, salt, lemon, almonds, and onion, stirring until uniform.
- Toast bread until golden brown.
- Spread half of salmon mixture over one piece of toasted bread.
- Top with half of the sliced blackberries, pressing into salmon lightly to adhere, and drizzle with 2 tablespoons vinegar.
- Top with half of baby spinach and remaining slice of bread.
- Repeat steps to make second sandwich.
- Enjoy!
