Spring Red Pepper Pesto Avocado Toast

With peas, dill, and smoked salmon! A spring-loaded avocado toast with sweet peas, asparagus, smoked salmon, feta, and fresh dill — all layered over sourdough with red pepper pesto. 

Fixa Foods | Makes 1-2 Toasts

Ingredients:

• 1-2 slices organic sourdough, toasted (@millfire)

• 2–3 tbsp red pepper pesto (@fixafoods)

• ½ ripe avocado

• Frozen organic peas (about ¼ cup)

• 4-5 spears asparagus, trimmed

• 1–2 oz smoked salmon

• 1–2 tbsp crumbled feta 

• Fresh dill

• Red pepper flakes

• Flaky salt + olive oil

Instructions

1. Bring a pan of salted water to a gently boil. Drop the asparagus spears and peas into boiling salted water for 3 minutes, then rinse under cold water.

2. Slice asparagus into thin pieces

3. Toast bread well. Spread a generous layer of red pepper pesto. Then layer on thin slices of avocado on top. Spoon on peas + scatter asparagus.

4. Add smoked salmon in little rolled roses.

5. Sprinkle feta on lightly.

6. Finish with fresh dill, red pepper flakes, olive oil drizzle and flaky salt.