The B.L.A.—Bagel with Lox and Avocado
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- salt and freshly ground black pepper
- 1 teaspoon fresh lemon juice, or to taste
- Carbohydrate 61 g(20%)
- Cholesterol 7 mg(2%)
- Fat 14 g(21%)
- Fiber 7 g(29%)
- Protein 18 g(35%)
- Saturated Fat 2 g(11%)
- Sodium 616 mg(26%)
- Calories 427
Preparation A short time before serving, mash avocado and add lemon juice. Season with pepper and only a bit of salt, as there will be enough in the lox. Split bagels and spread each half with avocado. Top with lox. Put onion, tomato, and capers (if using) on bottom half, then set top half of sandwich in place. Serve at once. Note:To halve an avocado, run a knife lengthwise around fruit, then twist to separate the two halves. Remove pit by hitting it with the heel of a chef's knife, using just enough force that knife sticks in pit. Then lift knife, with pit attached. Reprinted with permission from Healthy Cooking for the Jewish Home by Faye Levy, copyright © 2008. Published by William Morrow.
Preparation A short time before serving, mash avocado and add lemon juice. Season with pepper and only a bit of salt, as there will be enough in the lox. Split bagels and spread each half with avocado. Top with lox. Put onion, tomato, and capers (if using) on bottom half, then set top half of sandwich in place. Serve at once. Note:To halve an avocado, run a knife lengthwise around fruit, then twist to separate the two halves. Remove pit by hitting it with the heel of a chef's knife, using just enough force that knife sticks in pit. Then lift knife, with pit attached. Reprinted with permission from Healthy Cooking for the Jewish Home by Faye Levy, copyright © 2008. Published by William Morrow.
