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 photographer Olivia Rae James, 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.
Photography by Olivia Rae James.
Oliva Rae James’s Zesty Avocado & Sprout Sandwich
- 1 avocado
- 1 tablespoon flavorful olive oil
- 1 lemon
- Sea salt and black pepper to taste
- 2 slices sourdough bread
- 1 tablespoon Vegenaise (I just prefer the taste to regular mayonnaise)
- Handful of sprouts
Scoop out both halves of an 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 Vegenaise 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’s garden-to-table summer recipes, See DIY: Raspberry Sparkler Cocktail. Come to think of it, that would taste pretty good at the beach too.
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