BREAKFAST, GLUTEN-FREE, LUNCH, RECIPES, VEGAN

avocado sandwich

April 22, 2015
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This morning I came back from Larchmont Farmers’ Market starving. I dug out an avocado, watermelon radish and microgreens from my shopping bags and in less then five minutes made myself this beautiful sandwich. Happy Sunday 🙂

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Even here in Los Angeles it’s hard to find good and healthy gluten-free breads. Most of the gluten-free breads on the market are too dense or have a sand-like texture and not very nutritious. But the gluten-free loaf at Baby Cakes is exceptionally good. One of these days I will ask them for the recipe.041215_0435

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Microgreens are tiny leafy green that will make any provincial dish look like a michelin star dish. They are a garnish but not only, they actually have a perfume, delicate flavor. Sprinkle them over vegetable dishes, soups, frittatas, sandwiches and salads. Here in Los Angeles you can buy them in the farmers markets. 

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Avocado, Watermelon Radish and Microgreens Sandwich

  • 1 watermelon radish or any radish
  • Juice from half a lemon or ¼ filtered water mixed with ¼ teaspoon salt
  • 1 avocado, sliced
  • Mayonnaise or Vegan Mayonnaise mixed with a pinch of wasabi – optional
  • Microgreens
  • Salt & pepper
  • Any bread of your choice

Slice the radish as thinly as possible (best with a Japanese mandolin), put on a plate and squeeze lemon juice over, or soak in filtered water and a bit of salt (to help soften the radish a bit).

Cover one slice of bread with avocado (use a kitchen knife to slice it, that way you don’t cut the skin) and another slice with mayonnaise. (We love Just Mayo, which, in my opinion, is tastier than Veganaise.) Drain the radishes and put them over the bread with the avocado. Sprinkle microgreens (or any greens, like arugula) on both slices, sprinkle salt (if you soaked the radish in saltwater, taste the sandwich before you add salt) and pepper, and make into a sandwich.

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