Ingredients
1/2 ripe avocado
1/4 cup plain whole-milk Greek yogurt
1/4 cup avocado oil mayonnaise
1 teaspoon wasabi paste
1 teaspoon fresh lime juice
1/2 teaspoon salt
1 English cucumber
4 ounces smoked wild salmon, cut into 2-in. strips
1/4 cup microgreens (such as mini watercress)
2 tablespoons sturgeon caviar (optional)
How to use above Ingrediennts---
Step 1
Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor;
process until smooth. Place mixture in a large ziplock bag;
snip off 1 corner of bag to make about a 1/4-inch hole.
Step 2
Slice cucumber diagonally into 32 1/8-inch-thick slices.
Pipe a pea-size amount of avocado cream onto each cucumber slice;
place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.
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