Something about going to the beach makes me instantly hungry. Is it the fresh air, the sunshine–or the knowledge that out on the sand I don’t have immediate access to my refrigerator? For years I have been looking for the perfect take-along lunch to pack. Must be: delicious, easy to eat, and something that doesn’t get all sandy when a breeze kicks up.
I mentioned this the other day to Olivia Rae James of Everyday Musings, and she said, “Oh, I know what you need–my avocado-lemon-sprout sandwich. I take it to the beach all the time.” Turns out, she’s exactly right.
For ingredients and step-by-step instructions, see below.
Photographs by Olivia Rae James.
Above: You can make this beach-bound sandwich in less time than it takes to slather on sunscreen.
Above: Start with a loaf of good sourdough bread.
Above: Lemons do double duty: their juice keeps the mashed avocado a nice bright green color and adds a flavor kick.
Above: On one side of the bread, you can start with a base of vegeniase or mayonnaise, and build from there.
Above: Layer of avocado (check). Layer of sprouts for crunch (check). Cover with the other slice of bread, wrap, head out the door. And don’t forget to take a book.
- 2 slices sourdough bread
- 1 lemon
- 1 tablespoon vegeniase (I just prefer the taste to regular mayonnaise)
- 1 avocado
- 1 tablespoon flavorful olive oil
- handful of sprouts
- Sea salt and black pepper to taste
Scoop out both halves of avocado into a bowl and mash with a tablespoon of olive oil, the juice from one lemon, flaky sea salt, and coarse ground pepper to taste. Slather some vegeniase or mayonnaise on one slice of the bread, pile the avocado mixture on top, add some sprouts, put your sandwich together, and enjoy. Simplicity at its best.
For another of Olivia Rae James’ garden-to-table summer recipes, See DIY: Raspberry Sparkler Cocktail. Come to think of it, that would taste pretty good at the beach too.