Average User Rating:
Serves: 4
Prep Time: 10 minutes
Cook Time: N/A
8 slices bacon
4 iceberg lettuce leaves
3 roma tomatoes
350g cooked turkey or chicken
2 avocados
1/2 cup (125ml) ranch dressing or mayonnaise
8 slices sandwich bread, or sliced Turkish or ciabatta
- Fry or grill the bacon until crisp. Drain on paper towels, and
crumble.
- Shred the lettuce and spread on a serving plate.
- Cut tomatoes in half, squeeze out the seeds; chop the tomato into
small dice.
- Chop turkey or chicken and avocado into dice of similar size.
- Combine tomatoes, meat and avocado in a bowl with the
mayonnaise and mix well. Spread over the lettuce and scatter on
the bacon.
- Toast the bread, cutting sandwich bread into triangles. Arrange
around the salad and serve.
- To eat, invite your guests to scoop their own topping onto toast.
© Courtesy of California Avocado Commission
Average User Rating:
Serves: 4
Prep Time: 5 minutes
Cook Time: N/A
8 slices Wholegrain bread
4tsp Grain mustard
16 slices Roast beef
2 Avocados
Butter or margarine
- Cut avocado in half, remove seed and skin, cut flesh into slices.
- Lay out 4 slices of bread spread on mustard, place beef and avocado slices on top and cover with remaining bread.
- Spread butter over the top of the bread, turn over and place buttered side onto a sandwich grill, spread butter onto the remaining side, close the grill and cook until golden.
- Cut sandwich diagonally in half and serve.
Tips:
Serve with a fresh rocket, tomato and olive salad.
Average User Rating:
Serves: 4
Prep Time: 10 minutes
Cook Time: N/A
2 avocados, finely diced
2-3 tablespoons herb and garlic vinaigrette
1/2 cup (120g) char-grilled red capsicum, cut into strips
250g thinly sliced mozzarella cheese
120g marinated roasted artichoke hearts, sliced
8 pieces semidried tomato
1 red salad onion, thinly sliced
Rocket or baby spinach leaves
4 large flour tortillas (lavash, mountain bread or thin pita)
- Place the tortillas on a board. Layer the ingredients in the centre
and roll up.
- Wrap in greaseproof paper or tie with a piece of raffia to serve.
© Courtesy of California Avocado Commission
Average User Rating:
Serves: 4
Prep Time: 5 minutes
Cook Time: N/A
8 slice Wholemeal bread
16 slices Roast chicken
2 Avocados
1 bunch Snow pea sprouts
4tsp Sweet chilli sauce
Butter or margarine
- Cut avocado in half, remove seed and skin, cut flesh into slices.
- Lay out 4 slices of bread spread place chicken, avocado, sprouts and sweet chilli sauce on top and cover with remaining bread.
- Spread butter over the top of the bread, turn over and place buttered side onto a sandwich grill, spread butter onto the remaining side, close the grill and cook until golden.
- Cut sandwich diagonally in half and serve.
Tips:
Serve with coleslaw salad for a light lunch.
