Sometimes you just need to eat a sandwich.
It’s a time when no salad in the world is going to satisfy, when an undeniable urge comes over you to crunch down on some awesomeness between two (or in this case one) bits of bread.
This bad boy of a sanga more than satisfies, it packs a nutritious whallop, is vegan & veggie friendly and tastes really really good.
Bread: I used a toasted organic buckwheat loaf that I picked up from About Life Wholefoods Market in Bondi Junction, Sydney. I reccomend heading over there for a visit (it’s a health foodie’s dream) and there’s tonnes of sprouted, gluten and wheat free breads to choose from. A wise woman once told me, if your bread doesn’t go mouldy on the shelf in about 3-4 days, you probably shouldn’t eat it. I kept this loaf in the fridge and it was sprouting strange green things well and truly by day 4. A good indicator for judging the amount of preservatives in bread.
- 1/3 avocado sliced
- Good handful of fresh kale
- Chopped tomoato
- Chopped parsley
- Pepita seeds warmed and toasted in a teaspoon of coconut oil
Creamy lemon & tahini dressing
This dressing combines really well with the bitterness of the kale – you’ll notice a lot of kale based salads will have this type of dressing to (I won’t say mask) but put a bit of oomph into the salad. I use it on absoltely EVERYTHING, and will usually whip up a batch at the start of the week to keep in the office fridge. Dip it, spread it, dress it – it’s seriously tasty.
- ½ cup tahini
- ¾ cup water
- 1 lemon, juiced
- 1 large garlic cloves, minced
- Sea Salt and pepper, to taste
Simply process/whisk all ingredients together until you have a smooth consistency.