Normally I post my recipes on Mondays. Start the week with a fresh food idea to share with you all. I will usually come up with something the week before and use the weekend to trial it and then fancy it up with the accompanying pics and mini story of how it came to be. However, even the best laid plans…. well, you know!
Instead, I spent a lovely and much needed weekend away with some girlfriends from high school. We decided to head over to one of our charming Gulf Islands called Pender. I LOVE these little islands that surround us on Vancouver Island. I am in awe of their ruggedly stunning scenery, and feel right at home with the laid back, gypsy-esque characters that inhabit much of them. We took in a sprawling farmers and craft market, hiked the beautiful beaches, danced to a live band at the local pub, and feasted on the fresh local fare. Soooo..can you blame me for bailing?? ;p
Hopefully not, and venturing even one step further..
maybe even be glad I delayed, so I could bring you this little gem of a dish inspired by my West coast weekend muse, Pender Isl.
After all, “Good things come to those who wait”, right 😉
So without further ado, I present..
Wild Salmon Lox on Gluten Free Toasts Drizzled with an Avocado Detox Pesto
(this pesto is a variation on just one delicious recipe from my Lean Body & Self Love Spring/Summer Cleanse ).
What You Need:
- Wild salmon lox ( I used 2 and you need them a little thin and long enough to roll)
- Gluten free bread ( I used Silver Hills, its tiny for a more appetizer feel, and its hearty)
- 1 Medium tomato (preferably organic)
- 1 Bunch organic chives
- Spring greens salad mix ( I used local Kildara Farms Saanich Peninsula Gourmet Greens)
Optional – Capers, and an egg for poaching
Detox Avocado Pesto Ingredients:
3/4 cup fresh basil
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 cloves fresh garlic, peeled
1 lemon, juiced (2 tbsp)
1/4 teaspoon sea salt to taste
1/4 cup extra virgin olive oil
1/2 large avocado
PULSE. Combine fresh herbs, avocado and garlic in a food processor until it is finely chopped. Slowly add lemon juice, and then the extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes smooth.
Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors. If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.
Dice tomatoes and chives up small. Lightly toast the gluten free bread (2 for one serving), then lightly drizzle the pesto over each slice. Roll one salmon lox stuffed with the greens and place on a toast, do the same for the other, then top with diced tomatoes, chives and capers.
I loved this dish so much, I had one the next day topped with a poached egg….fantastic!!!
Simple, Healthy, Enjoy XO
