Friday's during Lent force me to be creative with fish recipes! Protein is so important for strong muscles and staying full, so I'm sure to incorporate it somehow even if I can't have meat!
I bought these new 100% Whole Wheat Bagel Thins to try, and I highly recommend them! I actually freeze them so that way I can just defrost for 30 seconds when I want them once or twice a week!
I love using avocado to make creamy, healthy chicken salad, so I figured it would work well with salmon as well! The Dijon mustard is a must - it adds a crucial kick of flavor!
Ingredients:
-1 whole wheat bagel thin (you can use whole wheat bread or English muffins instead!)
-1 chopped filet of salmon (I had a frozen piece that I had baked)
-1/2 an avocado, mashed
-1 tablespoon Dijon mustard, to taste
-1 tablespoon of plain Greek yogurt
-1/4 cup diced cucumber
Directions:
1. Toast your bagel.
2. While it's toasting, Mash the avocado with yogurt and Dijon mustard. Add in the salmon and diced cucumbers.
3. Spread on top of bagel and enjoy!!