| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 18g | 4g | 70g |
| sugars | fibre | protein | salt |
| 10g | 15g | 10g | 0.5g |
I have a special affinity towards this wonderfully refreshing Kiwano and Avocado Sandwich. Speaking as an avid lover of both
seafood dishes of New England and comfort foods of Ireland, this simple and healthful delight is a pleasant change of pace.
Tastes of Freshness, Whispers of Tradition
The Kiwano and Avocado Sandwich recipe is a far cry from the traditional clam chowder of my hometown Boston, or the hearty potato bread of my Irish grandparents. Yet, I am drawn to it because it reminds me of the many summers spent by the seaside, with Laura, my better half, and our little boy. We’d often spend afternoons experimenting with local ingredients, and this recipe takes me right back to those cherished moments.
Plus, it echoes the healthful ethos of my family – using simple ingredients for max flavor and nutritional benefit. The whole grain bread, luscious avocados, and vibrant Kiwano melons each play their part in creating a sandwich packed with fiber, healthy fats, vitamins, and minerals.
A Dance of Flavours
This sandwich is a marriage of flavors and textures – Enjoy the creaminess of the avocados, the unique taste of the Kiwano melons, elevated by a simple dressing of lemon juice, salt and pepper, and olive oil. The peppery arugula adds a pleasant bite that seals the winning combination.
In many ways, this sandwich reminds me of a classed-up version of the much-loved Avocado and Radish Open-Face Sandwich from Bon Appétit. I can also imagine it pairing beautifully with a simple Tomato Bisque or a light Caesar Salad for a complete meal.
Whether you’re in the mood for something light and refreshing, or perhaps just yearning for a taste of summer, the Kiwano and Avocado Sandwich is something which promises to consistently deliver an unforgettable, tasteful experience – every time!
What You’ll Need
- 12 slices of whole grain bread
- 3 ripe Kiwano melons
- 3 ripe avocados
- 6 tablespoons of fresh lemon juice
- Salt and black pepper to taste
- 3 tablespoons of olive oil
- 3 cups of fresh arugula
Method
Step One
Begin by cutting the Kiwano melons in half. Scoop out the pulp and place it in a bowl. Set the hollowed-out melons aside.
Step Two
Next, cut the avocados in half, remove the pit, and scoop out the flesh. Place the avocado flesh in another bowl.
Step Three
Pour the fresh lemon juice over the Kiwano and avocado. Mix gently to combine the flavors. Add salt and black pepper to taste.
Step Four
Heat the olive oil in a skillet over medium heat. Add the slices of whole grain bread and toast them until they’re golden brown on both sides.
Step Five
Once the bread slices are toasted, spread the Kiwano and avocado mixture on one slice of bread. Place a handful of fresh arugula on top of the mixture, then top with another slice of bread.
Step Six
Repeat the process for the remaining slices of bread. Serve the Kiwano and Avocado Sandwich immediately.
