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- 1/2 large avocado
- 4 slices sprouted-grain bread, toasted
- 2 slices lox (about 1 oz.), cut into bite-sized pieces
- 1/4 of a small red onion, thinly sliced
- 4 tsp. capers, drained
Halve the avocado, twist out the pit, and use a paring knife to slice the flesh thinly in the shell. Use a spoon to scoop out the slices, and distribute the slices over each piece of toast.
Top each with a few pieces of fish, a few slices of onion, and a teaspoon of capers.
Photography by: Terry Brennan; Food Styling: Betsy Nelson