About the Recipe
A delightful and nutritious dish featuring layers of tender sweet potato, flavorful salmon, and fresh herbs. Perfect as an elegant appetizer or a wholesome main course!
Ingredients
Ingredients
1 large sweet potato, sliced lengthwise
1 cup coconut yogurt
1 avocado, mashed
7 oz. AIP-compliant smoked salmon
Juice of 1⁄2 a lemon
1 clove garlic, minced
1⁄2 teaspoon sea salt
1 tablespoon fresh herbs, such as parsley or dill
Preparation
Preheat the oven to 400°F.
Bake the slices of sweet potato for 15-20 minutes.
While the sweet potato
"toast" is cooking, mix together the ma avocado, lemon juice, garlic, and sea salt in a small bowl.
Once the sweet potato "toast" is soft and browning around the edg remove from the oven and transfer to a plate.
Top the toast with a spoonful of the avocado mixture and spread
Add a couple of slivers of smoked salmon, placing them gently top of the avocado. Finalize with a teaspoon of the coconut you.
Squeeze any excess lemon on the stack and garnish with fred hats