This smoked salmon sandwich starts with Green Kitchen Stories' broccoli flatbread (except I made it nut free subbing the almond meal for whole wheat flour and ground pepitas). For the sandwich, I spread one side of the lightly warns flatbread with some leftover spinach purée (sautéed onion, garlic, a bit of white wine, few handfuls of spinach, puréed in the blender with a bit of butter) that I had in the fridge. The other piece of bread got a mix of Greek yogurt, feta crumbles, a chopped Calabrian pepper, and some parsley. Then added avocado, spinach, cucumber, and smoked salmon, a few turns of black pepper and squeezes of lemon. A great lunch.