Although my apartment is, somehow, like an ice box no matter how many hours you leave it closed up without fans or air conditioning, I hear that it’s been pretty hot in a lot of places today. According to the weather report, tomorrow isn’t going to be any more forgiving. If your abode is at all more normal than mine in terms of reflecting outside temperatures, you might be interested in this Avocado Tea Sandwich that can be thrown together (almost) without heating up your kitchen at all, and is cool and creamy enough to chill you out with the first bite. This is a quick, clean, subtle sandwich, full of contrasting textures (think creamy, crunchy). A slice of tomato would add a flash of color and a heightened level of flavor, but one of the things I liked best about this sandwich was its plain simplicity. You may not even realize it wowed you until you’ve taken your last bite, look down at your empty plate, and suddenly feel a pining for another serving.
One Year Ago: Chocolate Ganache & Raspberry Curd Shortbread
Avocado Tea Sandwich, adapted from Eating Well
Yield: 1 sandwich
The Ingredient
1 hardboiled egg, yolk discarded*
1 (heaping) tablespoon non-fat plain greek yogurt
splash lemon juice
dash cracked black pepper
2 slices whole wheat bread
¼ ripe avocado, sliced
3 thin slices cucumber
3 thin rings of red onion
The Method
Coarsely chop the hardboiled egg white and sprinkle with a small amount of salt; set aside. In a small bowl, stir together the yogurt, lemon juice, and pepper. Spread the yogurt mixture on one slice of bread, reserving a small amount for the second slice. Top with the egg, avocado, cucumber, and red onion. Spread the remaining yogurt onto the “bare” slice of bread before placing it on top of the sandwich. Slice and enjoy!
Notes:
*If you keep a couple hardboiled eggs in the fridge for quick grab-n-go snacks, this can turn into a truly heat-free meal.
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