Ice Plant & Smoked Salmon Avocado Toast with Yuzu Dressing
Silky smoked salmon and creamy avocado on sourdough, topped with Aeroveg Ice Plant's signature crystalline crunch and a bright yuzu dressing — an elegant breakfast in 20 minutes.
Aeroveg Ice Plant is one of the most visually striking greens in our range — its jade leaves are studded with tiny, glistening salt crystals that give it a satisfying crunch and a clean, subtly briny finish. Paired with buttery smoked salmon and ripe avocado, those natural salt crystals do double duty: seasoning the toast as you eat it and adding a textural contrast that makes every bite interesting. A drizzle of yuzu dressing pulls it all together with a citrus note that wakes up the morning.
Method
- Toast the bread. Toast your sourdough slice until golden and crisp at the edges. While still warm, spread the cream cheese evenly across the surface.
- Prepare the avocado. Scoop the avocado flesh into a bowl, add a pinch of salt, and roughly mash with a fork. Spoon onto the cream cheese layer.
- Make the yuzu dressing. Whisk together yuzu juice, olive oil, soy sauce, and honey in a small bowl until emulsified.
- Cook the egg. Soft-boil your egg (6 minutes from boiling, then ice bath) or poach it for 3 minutes. Set aside.
- Layer the salmon. Drape the smoked salmon over the avocado in loose folds.
- Top with Ice Plant. Scatter Aeroveg Ice Plant over the salmon generously — don't hold back, as the leaves soften slightly under the warmth of the toast and salmon.
- Finish and serve. Place the egg on top, drizzle with yuzu dressing, crack over black pepper, and add a pinch of chili flakes. Serve immediately.
Aeroveg tip: Aeroveg Ice Plant's crystal-like nodules are natural salt bladders — they release a clean, saline burst as you bite into them. This means you can use less added salt in the dish; taste as you go and let the Ice Plant do the seasoning.