Colorful and tasty small toasts to devour as appetizers during happy hour or with a small salad for a light lunch. I chose a delicious sunflower seed bread.
Peel the avocado and cut it into not-too-thin slices, drizzle with lime juice, cover with plastic wrap, and refrigerate for 30 minutes.
Place the shrimp in a shallow dish, drizzle with a splash of olive oil, add a pinch of chili powder, chopped parsley, mix, and keep in the refrigerator for 30 minutes.
To finish, arrange some pieces of salmon on the toast, alternating with slices of avocado. Add the seasoned shrimp, pepper, and serve immediately.
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