Easy California Lox Bagel Sandwich
This easy California Lox Bagel Sandwich is a quick breakfast that’s packed full of flavor. It’s your favorite deli breakfast made a little healthier with spinach and avocado.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Breakfast
- Cuisine: Jewish
Ingredients
2 ripe Haas avocado, peeled and sliced
Juice of 1 lemon or lime
Kosher salt
4 Whole wheat everything bagels
1 (8-ounce) package cream cheese, room temperature
½ cup baby spinach leaves
1–2 packages smoked salmon lox (I used Daniel Boulud’s Artisinal Cut Smoked Salmon)
1 small red onion, thinly sliced
4 large sprigs fresh dill weed
Instructions
Peel and slice the avocado. Place the slices on a shallow plate and drizzle both sides of the avocado slices with lime or lemon juice. Sprinkle with salt and set aside.
Slice the bagels in half and toast lightly. A bagel guillotine makes cutting the bagels quick and safe.
Spread the bottom half of the warm bagel with a thick layer of cream cheese. If desired, spread a thin layer on the top half.
Place a few spinach leaves over the cream cheese on the bottom bagel.
Arrange a couple of slices of the avocado on top of the spinach leaves.
Top with a few slices of lox and red onion.
Lay a sprig of fresh dill over the onion and place the bagel half on a small serving plate.
Place the top half of the bagel on the side and serve immediately.
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Find it online: https://eatsbythebeach.com/easy-california-lox-bagel-sandwich/