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Avocado Salsa Sandwich

Jessica Fisher · September 7, 2014 · 3 Comments

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Layer buttery avocado with salsa ingredients on toasted bread for a sandwich that’s light, yet packed with flavor. It’s perfect for Meatless Monday.

A plate with a sandwich and a salad, with avocado and cilantro

Years ago in France I had lunch at my friends Julie and Jean-Phillipe’s home. Julie served a halved avocado filled with vinaigrette for the first course. Yum! I thought, but I felt guilty the whole time. Now, I know I can eat them guilt-free.

Ever since I learned that avocados were good for you, I’ve been over the moon with happiness putting it in the cart. If I find them on sale, all the more so. I toss them into salads, fold them into burritos, and smash them on toast.

Our local Sprouts sells giant avocados for $2. That seems expensive until you see the size of them. They’re huge! I’ve also found them to be better quality than the smaller, bargain variety that typically has strings in it.

I made this sandwich one day when we had leftovers from taco night. Then I made it again just because. FishChick7 snagged a bite one day and was hooked. Then each time I made it, she hovered like a sad puppy until I gave her a bite. Last week I taught her how to make it herself — and her sister started begging her for some.

Clearly, we need to start making this sandwich in bulk!

If you’ve got the hankering for something meatless, light, and full of flavor, this baby is the one. I’ve made it with and without cheddar added. It’s delicious both ways.

A plate of avocado sandwich cut in half

A plate with a sandwich and a salad, with avocado and cilantro
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Avocado Salsa Sandwich

Prep Time5 mins
Total Time5 mins
Course: Main Course
Cuisine: American
Keyword: avocado, avocado salsa sandwich, sandwich
Servings: 4
Calories: 547kcal
Author: Jessica Fisher

Ingredients

  • 8 slices sourdough bread
  • 2 avocado
  • pinch salt
  • 1 red onion sliced
  • 1 tomato sliced
  • 1/4 bunch fresh cilantro (chopped)
  • shredded lettuce

Instructions

  • Lightly toast the bread slices. Cool completely.
  • Mash the avocado on one slice of bread. Season with salt. Layer with the onion, tomato, cilantro, and lettuce. Top with the second slice of toast.
  • Serve immediately.

Notes

Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.

Nutrition

Calories: 547kcal | Carbohydrates: 85g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Sodium: 666mg | Potassium: 764mg | Fiber: 11g | Sugar: 6g | Vitamin A: 403IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 5mg

Filed Under: Meatless, Recipe, Sandwiches Tagged With: no cook, Veggies Most

Reader Interactions

Comments

  1. Lisa says

    September 8, 2014 at

    I wish I could reach through my computer screen and take a bite of that sandwich. It looks amazing! Thank you for that recipe. I would not have thought of using avocados this way.

    Reply
    • Jessica Fisher says

      September 9, 2014 at

      It’s amazingly good. Great just on toast with a sprinkle of salt.

      Reply
  2. Claire says

    September 8, 2014 at

    That’s so simple! I love it! I want one now! !!!!
    Thank you so much.

    Reply

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