| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 28g | 4g | 30g |
| sugars | fibre | protein | salt |
| 4g | 8g | 7g | 0.2g |
One of my all-time favorite creations is the delectable Purslane and Avocado Sandwich. Filled with layers of creamy avocados, crisp cucumbers, ripe tomatoes, zesty red onions, and garnished with tangy lime-dressed purslane leaves, this sandwich is perfect for a nourishing breakfast, a hearty lunch, or quite simply, a taste-filled anytime snack.
An Ode to Sunny California
Born and raised in the sun-drenched valleys of California, I often find myself drawing inspiration from the vast array of fresh ingredients native to my home state. When it comes to crafting the Purslane and Avocado Sandwich, the western sunshine seems to seep into each bite, making every mouthful an embodiment of wellbeing. Much like the culinary ethos of California, this recipe boasts of a harmonious blend of comfort and health-consciousness.
A Fusion of Health Benefits
Aside from it being an utterly scrumptious treat, the Purslane and Avocado Sandwich also boats a plethora of health benefits. The base of whole grain bread lends a hearty dose of fiber; essential for a healthy gut, while the avocados provide a natural source of beneficial fats for heart health. The purslane leaves, apart from their slightly tangy flavor, are a powerhouse of omega-3 fatty acids, potent antioxidants, and vitamins A, C and E. This coupled with the heart-friendly monounsaturated fatty acids in olive oil, and the rehydrating properties of cucumber make this sandwich a nutritionally balanced meal in one fell swoop.
This recipe bears striking resemblance to the classic American avocado toast, albeit with a more fulfilling and flavor-rich twist. If indulgence is on your mind, pair this sandwich with a heartwarming winter tomato soup or a refreshing glass of white wine to create a wholesome meal.
When you bite into this sandwich, it’s a delightful dance of textures and flavors- the buttery avocado, the crunch of the cucumber, the sweetness of the tomato, all wrapped up in the warm embrace of the hearty whole grain bread. It’s my hope that this Purslane and Avocado Sandwich recipe brings the same joy to your plate and palate that it does to mine. Here’s to good food, and even better health!
What You’ll Need
- 12 slices of whole grain bread
- 3 ripe avocados
- 2 cups fresh purslane leaves
- 1/2 cup of olive oil
- 1/4 cup of fresh lime juice
- Salt and black pepper to taste
- 1 medium red onion, thinly sliced
- 1 large tomato, thinly sliced
- 1 cucumber, thinly sliced
Method
Step One
Begin by toasting the 12 slices of whole grain bread to your preferred level of crispiness. Set them aside to cool.
Step Two
Cut the 3 ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocados with a fork until it reaches a creamy consistency. Set this aside as well.
Step Three
In another bowl, prepare the purslane by mixing the 2 cups of fresh purslane leaves with 1/2 cup of olive oil and 1/4 cup of fresh lime juice. Season the mixture with salt and black pepper to taste.
Step Four
Now that the two main components are ready, you can start assembling the sandwiches. Divide the mashed avocado evenly among the 6 slices of toasted bread. Layer the avocado with the thinly sliced red onion, tomato, and cucumber.
Step Five
Spoon a generous serving of the purslane mixture on top of the layered vegetables. Top the sandwiches with the remaining slices of bread.
Step Six
Cut the sandwiches in half, if desired, and serve immediately. Enjoy your hearty and healthy Purslane and Avocado Sandwiches!
