Spring Red Pepper Pesto Avocado Toast with Peas, Dill & Smoked Salmon
Mar 30, 2026
Watch the video below! This recipe was developed by @cookin_brooke.
A spring-loaded avocado toast with sweet peas, asparagus, smoked salmon, feta, and fresh dill — all layered over sourdough with red pepper pesto.
Ingredients (1–2 toasts)
•1-2 slices organic sourdough, toasted (@millfire)
•2–3 tbsp red pepper pesto (@fixafoods)
•½ ripe avocado
•Frozen organic peas (about ¼ cup)
•4-5 spears asparagus, trimmed
•1–2 oz smoked salmon
•1–2 tbsp crumbled feta
•Fresh dill
•Red pepper flakes
•Flaky salt + olive oil
Instructions:
•Bring a pan of salted water to a gently boil. Drop the asparagus spears and peas into boiling salted water for 3 minutes, then rinse under cold water.
•Slice asparagus into thin pieces
•Toast bread well. Spread a generous layer of red pepper pesto. Then layer on thin slices of avocado on top. Spoon on peas + scatter asparagus.
•Add smoked salmon in little rolled roses.
•Sprinkle feta on lightly.
•Finish with fresh dill, red pepper flakes, olive oil drizzle and flaky salt.
