Open-Faced Tomato Avocado Sandwich
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This sandwich embodies all sorts of nutritional virtues: whole grains, healthy fats and fresh vegetables. But really it does even more than that . . . it exemplifies how enjoyable even the simplest fresh food can be.
4 slices whole grain sandwich bread
1 clove garlic, peeled and halved
1 ripe avocado
2 large tomatoes (preferably heirloom), sliced
2 teaspoons extra virgin olive oil
Coarse sea salt
Toast the bread and rub with the cut side of the garlic halves. Spread the avocado on each slice of bread and top with tomato slices. Drizzle with olive oil and sprinkle with sea salt.
Serves 2
Lia, this is almost exactly what I’ve been eating for breakfast all summer and loving it! I use toasted sprouted semolina bread and sometimes add cucumber or a fried egg if I’m really in need of nourishment.
Cheers,
Karen
Twitter: LiaHuber
says:
Oh yea on that fried egg. If I’m feeling decadent I’ll add a slice of bacon. I love the idea of cucumbers, though. A little extra ‘fresh’. Great to hear from you, Karen!