EGG and AVOCADO SALAD SANDWICH

Do you like green eggs and ham? If you do, I have the perfect green egg salad for you. It turns green when avocado is mixed in the recipe. The other day I mixed half an avocado with an egg and a little mayonnaise. It tasted pretty good, so I got the idea of combining the ingredients to make a salad. Below you'll find the recipe I came up with. Now you might say that the salad looks like guacamole, but it doesn't taste like it. It has its own unique taste. Mild. There is no garlic, there are no spices. Also, because of the eggs, the salad is high in protein. my green egg and avocado salad is tasty, mild, and can be had as a sandwich or it can be scooped on a bed of lettuce leaves and enjoyed that way. There's enough to make 4 sandwiches.

Green Nutrition: Avocados are very high in potassium, vitamin E and fibre. Studies show they can lower blood cholesterol in both LDL and triglyceride levels. Currently, avocados are under research for potential anti-cancer activity. 

Ingredients: 
3 or 4 hard-boiled eggs 
about 2 tablespoons olive oil mayonnaise 
½ teaspoon Dijon mustard 
2 tablespoons lemon juice 
1 stalk celery, chopped 
2 scallions, chopped, white and light green parts only
1 teaspoon capers, rinsed and chopped 
1 ripe avocado, chopped 
2 tablespoons parsley, chopped
1 teaspoon dill, chopped
salt and pepper to taste 
Romaine lettuce and tomato slices 
Whole wheat bread slices, which are my favourite, or use your own favourite, toasted if you like 

Directions:

• In a large bowl mash the eggs and fold in the avocado, celery, scallion, dill and parsley. 
• Stir in the mayonnaise, mustard, and lemon juice. Season with salt and pepper. 
• Toast the bread slices and then top half of them with egg/avocado salad. 
• Add the lettuce and tomato and top with the rest of the bread.  
• Enjoy it!!!

MEDITERRANEAN INSPIRED SANDWICH WRAP WITH HUMMUS & AVOCADO & OLIVES & FETA & . . .

What's in the packets?  I got some parchment paper and wrapped my lunch in them.  Looking, cute, my delicious wrap sandwich, all wrapped up! Here's a picture of what's inside:

 I made these for lunch twice.  The first time without feta cheese, and the second time with feta cheese. With is the way to go!

Get your favourite sandwich wrap and lay it flat on a cutting board. Spread the surface with hummus, then sprinkle chopped parsley on top. Meanwhile toast some sunflower seeds, a few pumpkin seeds and some pine nuts. When they become fragrant take them out of the oven and scatter them on the surface of your wrap.

Top with olives that have been pitted and cut in half.  I used Kalamata, olive cured, and green olives from Mount Athos. 

  

Peel and slice half an avocado.  Spread that on one side of the wrap.

Top the avocado with half of a sliced tomato. Season the whole surface with oregano, and some freshly ground black pepper.

Get some feta cheese, crumble it, and spread it on top of the tomatoes. Try not to buy pre-crumbled feta. It is made up from whatever pieces have been leftover or sank to the bottom of the cheese barrel and it's usually dry and very, very salty. Instead, buy feta that is sold in blocks (do you know that you can desalinate feta by soaking it in water for about fifteen minutes to half an hour? If you find that feta is too salty for you, soak it in some water and then rinse it well. Store it in an airtight container in the refrigerator, so that it stays fresh and doesn't dry out). 

Top the feta with salad greens.

Now comes the time to wrap.  Start with the end that has all the vegetables on it, and wrap the sandwich firmly.  Remember: you're the boss!

Trim off the edges and cut in half.

Get some parchment paper and some kitchen twine and make two nice parcels out of the sandwiches.

Take them with you for lunch. Eat one for lunch and give the other to a friend. Or, save the second piece for the end of the workday, to eat before your drive home. That way you won't be too ravenous when dinner time comes. And ...

BON APPETIT!