ALMO-CADO SANDWICHES
Ingredients:
- 6 ounces raw beet, peeled and grated or shredded
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons fresh orange juice
- 1 small clove garlic, pressed
- Salt and pepper, to taste
- 1 medium-size ripe avocado, halved, pitted, and peeled
- 1 tablespoon orange Muscat champagne vinegar or fresh lemon juice
- 1 ⁄3 cup toasted, crunchy, salted almond butter
- 4 large slices whole-grain bread
- ½ cup microgreens or packed fresh herb salad mix
- ½ cup onion sprouts or any spicy sprouts
Instructions
- Squeeze the liquid out of the grated beets if needed. This step shouldn’t be necessary if you're shredding the beets. In a medium-size bowl, combine the beets with the vinegar, orange juice, and garlic. Add salt and pepper to taste.
- Cut the avocado into thin slices and gently rub the slices with the Muscat vinegar to boost the flavor and prevent browning.
To assemble the sandwiches
- Spread 1 ½ tablespoons almond butter on each slice of bread, or enough to cover the entire surface of the slices. Lightly drop some of the microgreens and sprouts on two slices, keeping a little aside.
- Arrange half of the grated beets on top, along with half of the sliced avocado and the remaining microgreens and sprouts. Add a little extra salt and pepper, if desired.
- Top with the other almond-buttered slice of bread.