Avocado Sandwiches
Open-faced wheat bread topped with microgreens, avocado, and walnuts
Ingredients
- 1 ripe avocado, halved, pitted, and thinly sliced
- 1 lemon, juiced
- 2 T. butter, unsalted
- 1 c. microgreens (or sprouts)
- ¼ c. walnuts, coarsely chopped
- 6 slices good-quality wheat bread
Instructions
- Sprinkle lemon juice over avocado slices; let drain.
- Thinly butter each slice of bread on one side, spreading butter to edge of crusts.
- Trim crusts form bread slices.
- Divide microgreens into 6 portions and sprinkle on top of each bread slice.
- Divide avocado slices into 6 portions and layer neatly over microgreens on top of each bread slice.
- Sprinkle walnuts over avocados on bread slices.
- Place on serving dish, cover with slightly dampened paper towel, and seal with plastic wrap.
- Place in refrigerator until ready to serve.
Notes
These lunch-sized sandwiches can easily be made into finger sandwiches for tea. Simply slice each sandwich into 2-3 rectangles.