Carbohydrate: Avocado Pine Nut Sandwich

This delightful sandwich serves four people with two open-faced sandwiches per person. Note: Since the amount of fruit vinegar used is modest, this dish belongs to the carbohydrate food group.

Serves: 4
about 20 minutes

8 slices whole-grain or multi-grain toast
4 soft avocados
4 tomatoes
4 cups of fresh baby spinach
2 garlic cloves
2 cups alfalfa sprouts
4 TBSP pine nuts
freshly ground pepper
1 TBSP fruit vinegar
1 TSP Dijon mustard

How to:

  1. In a not stick pan, roast pine nuts until golden brown. Set aside.
  2. In a small bowl, combine fruit vinegar and mustard. Stir well and set aside.
  3. Slice tomatoes.
  4. Toast bread and place two slices on each plate.
  5. Peel garlic cloves, cut in halves and rub each toast with the cut surfaces of the garlic.
  6. Slice open the avocados, remove pits. Scoop out and mash avocados onto toasts, 1/2 avocado per slice. Season with salt and pepper.
  7. Now layer each sandwich as follows: spinach leaves, 1/2 tomato, alfalfa sprouts.
  8. Drizzle 1 teaspoon vinegar mustard on top of each toast.
  9. Garnish with pine nuts.
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