Smoked Salmon Sandwich with Avocado, Mango, and Basil
Cook time
Total time
Serves: 4 sandwiches
  • 1 small, unripe mango, peeled and julienned (cut into thin, matchstick-like strips)
  • juice of ½ a lime
  • kosher salt, to taste
  • 8 thin slices of bread (I used a multi-grain bread)
  • 1 ripe avocado, halved, pitted, peeled, and sliced
  • extra-virgin olive oil
  • freshly ground black pepper
  • 8 ounces smoked salmon, thinly sliced
  • 12-16 fresh basil leaves, washed and dried
  1. Start by preparing your mango. I find that the easiest way to julienne a mango is to peel it with a vegetable peeler, then cut it like you would an apple. Slice it into thin, matchstick-like strips, then place it in a bowl and toss with the juice of ½ a lime and season with a pinch of kosher salt. Taste, adjust the amount of salt or lime juice as you see fit, and set aside. I had lots of extra mango, so I put it in a plastic bag and snacked on it over the next few days - the lime helps to preserve it, so it will keep for a while.
  2. Lightly toast your bread in the oven or a toaster, then place the avocado on 4 slices of bread and gently mash and spread it with a fork. Drizzle with a tiny bit of olive oil, then season with some freshly cracked pepper. Top the avocado with the mango, then the smoked salmon, and finally, the basil, evenly amount all 4 pieces of bread. Top with the other 4 slices, cut into halves, and serve.
Recipe by The Crepes of Wrath at