Garlic and Herb Salmon Avocado Melt

• servings: 4 servings
• active time: 15 minutes
• total time: 17 minutes

Ingredients

¼ cup plain Greek yogurt

2 tbsp lemon juice

1 tbsp olive oil

2 tsp soy sauce or tamari

½ tsp kosher salt

3 cloves garlic, (divided)

4 (3.75 oz) cans wild salmon, drained (about 2 cups)*

2 celery stalks (thinly sliced, about 1 cup)

½-1 cup chopped dill (or use parsley, cilantro, or scallions)

1 ripe avocado, (chopped, about 1 cup)

1 ½ cups frozen spinach, (thawed, excess water squeezed out**)

1 ½ cups grated cheddar cheese

4-8 slices bread, toasted

1 large or 2 small tomatoes, (sliced into rounds, optional)

*If your cans are larger, that’s fine - you just want roughly 2 packed cups worth. You could also use tuna or sub one can with a can of sardines for some extra omega-3’s.

**If using whole leaf spinach, it can help to chop it up before adding it to the bowl so it mixes better. You can also totally leave this out - it’s just a yummy way to sneak in some greens!

Note: ~ These are open-faced, but you could totally make these as a sandwich (just put another piece of toast on top after broiling or make it “grilled cheese style”).

Directions

In a large bowl, whisk together the yogurt, lemon, oil, soy sauce, salt, and 2 cloves garlic (grated or crushed). Add the fish, celery, herbs, and avocado and toss to combine.

In a medium bowl, add the spinach, cheese, and grate the remaining 1 clove garlic into the bowl. Use your hands to toss well so everything gets mixed evenly.

Add the toasted bread to a baking sheet (no parchment). Scoop the salad onto the bread and top with tomato slices (if using). Add the spinach/cheese mixture on top.

Turn your oven to broil on high. Broil for about 2 minutes (keep an eye on it!), or until the cheese is melted, bubbling, and just beginning to get golden brown spots on top.

Cut in half with a serrated knife. I like to eat these with my hands but you could also go knife and fork.