Free recipe
Avocado-tomatosandwich
Soft avocado holds a layer of tomato. Use lemon and a gentle press to bring it together.
- No cook
- 1 serving
- Fridge needed
- US cups and spoons
What goes in
Ingredients
- 2 slices ready-to-eat wheat bread
- 1/2 ripe avocado, flesh only (80 g)
- 1/2 cup chopped tomato, about 1 small (80 g)
- 1/2 cup ready-to-eat baby spinach (15 g)
- 1 tsp lemon juice
What you’ll use
- Bowl, fork, spoon, knife and chopping board.
- Measuring cups and spoons; refrigerator.
Use a microwave only if your residence allows one.
How to make it
- 1
Prepare the vegetables
Wash the avocado skin and tomato. Cut the avocado on a board; remove its stone with a spoon, then scoop out half the flesh.
- 2
Mash the avocado
Mash the avocado with the lemon juice using a fork. Slice the tomato and prepare the spinach by its label.
- 3
Build the layers
Spread the avocado across both bread slices. Put the spinach and tomato on one side.
- 4
Close gently
Place the second slice on top and press lightly. Cut on the board if desired and eat promptly.
Roommate tip: Spread to the edges for a steadier sandwich. Press gently so the filling stays inside.
Good to know
- Contains wheat in the specified bread.
- Bread may contain other allergens; read its label.
- Keep perishables at 40 F / 4 C or colder. Eat promptly after assembly. Follow labels for unused ingredients.
- Keep chilled ingredients at 40°F (4°C) or colder. Wash your hands and rinse fresh produce first.
