Garlic and Herb Salmon Avocado Melt | Natalie Cooks

Ingredients

• ¼ cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 tsp soy sauce or tamari
• ½ tsp kosher salt
• 3 cloves garlic, (divided)
• 4 (3.75 oz) cans wild salmon, drained (about 2 cups)*
• 2 celery stalks (thinly sliced (about 1 cup))
• ½-1 cup chopped dill ((or use parsley, cilantro, or scallions))
• 1 ripe avocado, (chopped (about 1 cup))
• 1 ½ cups frozen spinach, (thawed, excess water squeezed out**)
• 1 ½ cups grated cheddar cheese
• 4-8 slices bread, toasted
• 1 large or 2 small tomatoes, (sliced into rounds (optional))
• *If your cans are larger, that’s fine - you just want roughly 2 packed cups worth. You could also use tuna or sub one can with a can of sardines for some extra omega-3’s.
• **If using whole leaf spinach, it can help to chop it up before adding it to the bowl so it mixes better. You can also totally leave this out - it’s just a yummy way to sneak in some greens!
• Note: ~ These are open-faced, but you could totally make these as a sandwich (just put another piece of toast on top after broiling or make it “grilled cheese style”).