View full video tutorial HERE

INGREDIENTS (Yields 2 servings)
2 avocados (ripe but firm)
¼ cup reduced fat cream cheese
1 bunch scallions, sliced thin
8oz smoked salmon
2 tomato slices
¼ red onion, sliced
¼ cucumber, peeled and sliced
6 sprigs of microgreens
Black sesame seeds
Sea salt and fresh cracked black pepper

ASSEMBLE: Cut avocado in half, remove seed, and carefully remove the outer peel with your fingers. Choose the larger piece to serve as the “bottom bun” and slice of a thin piece of the round end, so it will be stable on a flat surface. Mix cream cheese and scallions together in a side bowl. Spoon 2 tbsp of the scallion cream cheese mixture into the hole of the avocado (where the seed used to be), and spread evenly as the base layer. Sprinkle with a pinch of sea salt and cracked black pepper. Next, layer a thin sliced tomato, followed by the smoked salmon, cucumber slices, red onion and microgreens (in that order). Fill the top half of the avocado with the remaining cream cheese, and place on top of the “burger.”

TIP: To prevent the fillings to slip when you eat, use a toothpick through the center to hold everything in place.