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Bruschetta with salmon

Bruschetta with salmon

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Introduction

This is my favorite way to enjoy bruschetta. It’s fresh and uses only a few simple ingredients, but it’s so delicious!

Bruschetta with salmon

  • 1 English cucumber
  • 2 tomatoes
  • 1 avocado
  • 2 `cups arugula
  • 1/3 cup olive oil
  • 1 tbsp red wine vinegar
  • 200 g salmon

1 English cucumber

Take a cucumber, cut it in half lengthwise and scoop out the seeds with a spoon. Cut into thin slices, about 1/4 inch thick.

Lay the slices flat on a plate and sprinkle with salt, pepper and fresh chopped dill.

Serve at room temperature or chilled!

2 tomatoes, chopped

Tomatoes are rich in lycopene, which has been shown to reduce the risk of cancer and heart disease. They’re also high in vitamin C, potassium and fiber–all great things for your body!

Tomatoes can be eaten raw or cooked, so they’re perfect for any meal of the day. You can add chopped tomatoes to salads or use them as a pizza topping instead of cheese (if you’re trying to stay away from dairy). We recommend using cherry tomatoes because they have fewer calories than larger varieties like Roma or beefsteak–but try them all if you like!

1 avocado, sliced

Avocados are fruits, not vegetables. They’re also high in monounsaturated fat, which can help lower cholesterol and improve blood pressure. Avocados are also a good source of vitamin C, potassium and fiber–and they contain more potassium than bananas!

The avocado has been cultivated for thousands of years; the Aztecs considered it an aphrodisiac because of its fleshy consistency. While you won’t find any sexual benefits from eating avocados (sorry), they do have plenty of other health benefits worth mentioning:

2 cups arugula, chopped

To wash the arugula:

  • Place the arugula in a salad spinner and spin it dry. You can also use your hands to gently toss the greens in your sink, or even just pat them dry with paper towels. If you don’t have a salad spinner, that’s okay–just wash any leafy greens according to package instructions before using them in this recipe!

You can substitute another leafy green like spinach if desired; just make sure that whatever kind you choose has been thoroughly washed and dried before chopping it up (and yes–you’ll still want to do this even if it says “pre-washed”!).

1/3 cup extra-virgin olive oil, divided

  • 1/3 cup extra-virgin olive oil, divided
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 1 garlic clove, minced (1 teaspoon)

1 tablespoon red wine vinegar

1 tablespoon red wine vinegar

Vinegar is a great way to add acidity to your dish and give it a kick of flavor. The type you use will depend on what kind of food you’re pairing it with–you wouldn’t want to use apple cider vinegar in place of red wine vinegar, for example. When choosing vinegars, opt for those that are produced locally and made from organic ingredients if possible.

Salt and pepper to taste

Salt and pepper are the two main ingredients in this recipe. You can use other spices if you wish, but remember to taste as you go! Don’t overdo it with either salt or pepper–just add more as necessary.

Preparation Instructions: Cut the English cucumber into quarters lengthwise. Using a spoon and a melon scoop, remove the seeds from the center of each cucumber quarter. Chop the cucumber into bite-sized pieces. Place cucumber in the bowl of a salad spinner along with the tomatoes, avocado and arugula. Sprinkle with salt and pepper then add half of the dressing. Toss until well combined. Place one slice of bread on each plate and spread desired amount of tomato bruschetta (1 – 2 tablespoons) onto bread (I prefer to use focaccia bread). Drizzle with remaining dressing and top with arugula mixture. Enjoy!

  • Cut the English cucumber into quarters lengthwise. Using a spoon and a melon scoop, remove the seeds from the center of each cucumber quarter. Chop the cucumber into bite-sized pieces.
  • Place cucumber in the bowl of a salad spinner along with tomatoes, avocado and arugula (I prefer to use focaccia bread). Sprinkle with salt and pepper then add half of dressing; toss until well combined.

Conclusion

The best part about this dish is that it’s so easy to make! You can customize it however you like and it will always taste delicious. It also makes for a great appetizer when entertaining guests at home or at work events.

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