The idea for this sandwich came to me when my mother and I were about to have bagels and lox for brunch. I wanted a more nutritious spread than cream cheese, and I happened to have on hand a ripe avocado, which is rich in beneficial monosaturated fat and organic minerals. Mashed with a bit of lemon juice, it turned out to be the perfect choice. Its mild, delicate flavor provides the ideal balance for the salty lox, and its smooth creamy texture resembles that of cream cheese.
Use whatever bagel you like. A whole-grain one has the best nutrition, but the sandwich will taste better if the bagel is not sweet; often whole-grain bagels also contain honey. The lox-and-avocado combination is also good in a whole wheat pita. Whether you're serving it to break the fast or for brunch, the sandwich is good accompanied by a green salad and a few high-quality olives.
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.
