Millennial Avocado Sandwich Recipe
Word on the street, we millennials are killing everything these days, including the avocado market. True or not, you can’t argue that the prices for fresh avocados have gone up considerably in the recent years. I live in a rural town with population of only 8,000 people, so naturally our grocery prices are a bit lower than in the city. Still, my local Meijer sells avocados for $2.79 a piece, and that’s just criminal! Luckily, our Aldi now carries them sometimes for $0.99 each, so I like to stock up for the week ahead. I would love to get more at once, but unfortunately avocados just don’t keep well. 🙁
Ever since I began my slow switch to a plant-based lifestyle, I discovered that I really like healthy fats, which includes nuts, seeds, and you guessed it – avocados. Those avocado sandwiches are not popular for nothing, they really are freaking delicious, especially if you season them well.
INGREDIENTS:
- 1 slice of low sodium Sprouted Grain Bread, Ezekiel, or your bread of choice
- ½ medium ripe avocado
- ⅛ tsp dried chili flakes
- ⅛ tsp sesame seeds
- pinch of salt and black pepper
DIRECTIONS:
- Scoop out the avocado flesh and place it on top of the bread slice, then mash it with a fork. This will prevent the avocado slices from sliding or falling off while you eat your sandwich.
- Sprinkle the sandwich with sesame seeds, chili flakes, salt and pepper. I love cooking with Himalayan pink sea salt, and to me it tastes better than any other kind.
- Slice the sandwich in three wedges like you would slice a quesadilla. So much easier to hold and eat!
Pro tip: lightly toasting your bread and sesame seeds will give the sandwich a richer flavor.
Recipe yields 1 serving.
- 1 slice of low sodium Sprouted Grain Bread, Ezekiel, or your bread of choice
- ½ medium ripe avocado
- ⅛ tsp dried chili flakes
- ⅛ tsp sesame seeds
- pinch of salt and black pepper
- Scoop out the avocado flesh and place it on top of the bread slice, then mash it with a fork.
- Sprinkle the sandwich with sesame seeds, chili flakes, salt and pepper.
- Slice the sandwich in three wedges like you would slice a quesadilla.
By now you probably saw a lot of recipe variations, but I still wanted to share mine because I just love it so much. This sandwich is healthy, filling, and super easy to make. I usually have it for lunch or as a midday snack when I’m in a bit of a rush and would rather not cook anything elaborate.
And can we please have a round of applause for the fact that I am using a bread butt here? There’s always that one person in the house stuck with eating the bread ends because they are too cheap to throw them away. I know some people use them for other purposes, like homemade breadcrumbs, but in our house we only ever use bread for sammies. Raise your hand if you are the bread end person in your house, too!
Do you like avocados? What do you think about this cliche blogger sandwich: is it tasty or just hype? How much do avocados cost where you live? Let me know in the comments below!
