Spring Salmon Toast
Ingredients
- 2–3 stalks of asparagus, sliced into 1/4” coins
- 1 tablespoon extra virgin olive oil
- 1 slice whole grain or gluten-free bread
- 2 cups torn kale leaves, stems removed
- 1 tablespoon mayonnaise
- 1 tablespoons sour cream
- 1 teaspoon red wine vinegar
- 1 tablespoon fresh herb – parsley, dill, chive or basil
- 2 tablespoons frozen peas
- 3 ounces cooked salmon, without skin
- Kosher salt and black pepper, to taste
- Micro greens, optional
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