We couldn’t be more pleased for our Sweet Potato Chronicles friends, Ceri and Laura, who just published their first cookbook, How to Feed a Family. It’s a gorgeous book, filled with easy and delicious recipes your whole family will love. To celebrate its release, we’re featuring recipes from each section of the book. Next up: Lunch!
I believe you shouldn’t try to make a traditionally sinful dish healthy unless you can actually make it taste as good as, if not better than, its wicked beginnings. I think we managed just that with our transformation of the BLT into an ALT. Admittedly, I’m not a bacon fan, but who wouldn’t love a mash-up of avocado and torn fresh basil? You can pack this up to go if you put each component of the sammie into its own travel container. ~Laura Keogh
The ALT Sandwich (Avocado, Lettuce and Tomato)
Prep time: 10 minutes
Total time: 15 minutes
Makes: 2 servings
Ingredients:
- 1 tomato
- 1 tsp (5 mL) extra virgin olive oil
- Sea salt
- 1/2 avocado
- 1 tsp (5 mL) fresh lemon juice
- 4 basil leaves, torn
- 4 slices multigrain or spelt bread
- 6 large leaves Boston bibb lettuce, torn
Method:
Slice the tomato, discarding the stem and bottom side, and put the slices on a plate. Coat the tomato with the olive oil and sprinkle with sea salt. Set aside.
Mash the avocado in a medium-size bowl. Add the lemon juice and torn basil. Mix until smooth.
Toast the bread.
To assemble the sandwich, smear about 1 1/2 Tbsp (22 ml) of avocado spread on one slice of toasted bread. Add 3 leaves of lettuce and a slice or two of tomato, then top with the second slice of toast. Serve.
For more amazing recipes from Sweet Potato Chronicles, visit our special Cityline.ca section. And of course head on over to their site for tons of amazing recipes and ideas!
Photo credit Maya Visnyei