Emily M. DeArdo

writer

Food Friday 2: Open Faced Avocado Sandwich

food, Food Fridays, recipesEmily DeArdoComment

Avocados are AWESOME. Really, they are! It's high in healthy fats (because we do need some fat in our diet, guys!) They contain more potassium than bananas, and are high in antioxidants. 

And did I mention it's delicious

One of the problems is that avocado flesh can become brown quickly once you've started to eat the avocado. So this recipe uses an entire avocado. All you need for this is a toaster (and you can probably do without the toaster, if you want). And it's really not even a recipe. It's so simple it's hardly even cooking!

One of the changes I made back in April was cutting out bread--but not entirely! I stopped eating pasta except on special occasions awhile back, and I honestly don't miss it. But I still loved cereal, bread, all that other carb goodness. And I've decided I can have it, but I have one piece in the bread basket. A soft pretzel is a treat, and usually when I'm having serious salt cravings in the summer (thanks to my CF genes, since my body doesn't regulate salt secretions appropriately. In the summer, I have to be sure I'm getting enough sodium, which means some not-so-healthy treats, like salty pretzels and popcorn, are important for that.) But sometimes you want a sandwich. Or toast. The key is to have one or two pieces--not four. 

I've started using Ezekiel bread (Trader Joe's carries it now! Yay!), which is good toasted. I don't really like it un-toasted. But you might. So try it. 

This is adapted from a Weight Watchers cookbook, and I've actually left out the prosciutto the recipe calls for, because I don't think it really worked here. But hey, if you want to try it, go for it. Just go easy on it. 

Open Faced Avocado Sandwich

Makes four slices 

1 ripe avocado

1 lemon, zest and juice (so zest it first!)

kosher salt

pepper

four slices regular bread or Ezekiel Bread

Toast the bread. While that's happening, split the avocado and put the flesh into a mixing bowl. Crush it with a fork to break the flesh into small pieces. Add the lemon zest, lemon juice, salt, and pepper to taste, and combine with fork until well-mixed. Spread on toast. Place the rest of the mixture in a container such as Tupperware or Pyrex, and refrigerate. Can be used again the next day.