Salmon, Avocado and Jalapeño Tostadas
Cut avocado in half, remove stone, scoop out flesh with a spoon and place in a bowl.
Roughly smash the avocado up with a fork and lime zest half the lime juice.
In a separate bowl, fold together the diced salmon, tomato, jalapeños, and green onion and remaining lime juice. Season with salt and pepper.
Place a little smashed avo on each tostada. Use a spoon and gently place salmon mix on top. Garnish with microgreens.
1 packet of Tio Pablo mini tostadas
150g fresh salmon, pin-boned and finely sliced
1 tomato, finely sliced
50g jalapeño including juice, diced
1 spring onion green end, finely sliced
1 lime, zest and juice
1 avocado, diced
Asian micro greens to garnish (optional)