This very veg sandwich was featured on Refinery 29, but I thought that I would share it here as well. It is a tasty mid-day pick-me-up that leaves you energized and full without feeling weighed down and guilty. The extra carrot slaw is great left over and can be added to a salad or eaten alone. Any remaining bean spread makes a perfect vehicle for your crudités. I am a real sucker for Eli’s health bread from Zabar’s, an Upper West Side institution, but any dense whole grain and seed bread should suffice.
- 2 slices of whole grain bread
- 4 thinly sliced slivers of avocado
- Carrot salad
- Herbed white bean spread
- Springs of cilantro
Zesty Carrot Salad
- 1 carrot, peeled and then shaved with a vegetable peeler into long thin ribbons
- 1 lime, juiced
- Kosher salt
- 1 tsp coriander
- 1/8 tsp red chili flakes
- 1 tbsp parsley, finely chopped
- 1 tbsp red onion, finely sliced
- 1 tsp olive oil
Herbed White Bean Spread
- 1 1/2 cups sodium-free canned, rinsed, and drained white beans
- 2 cloves garlic, minced
- 2 tbsp parsley, chopped
- 2 tbsp dill, chopped
- 1 tbsp mint, chopped
- 1 tsp chili flakes
- 1 tbsp olive oil
- Pinch of Kosher salt
For the carrot salad, toss the carrots in a medium bowl with half of the lime juice and a pinch of salt. Let the mixture sit for 10 minutes. In another bowl, combine the red onions with the rest of the lime juice, coriander, pepper flakes, and a pinch of salt. Let sit for 10 minutes. Add onions to the carrot mixture and add the parsley. Toss to combine and drizzle with olive oil.
For the herbed bean spread, combine all ingredients except the olive oil into a food processor. With the motor running, drizzle in the oil until the mixture is smooth and cohesive.
To assemble spread 2 tbsp of bean puree on one slice of bread; place a handful of zesty carrot salad and cilantro on top. Lay avocado on the other slice of bread. Combine and enjoy.