Avocado Sandwiches

The recipe Avocado Sandwiches can be made in about 13 minutes. This recipe serves 4. One serving contains 266 calories, 19g of protein, and 12g of fat. For $1.81 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. This recipe from Olgas Flavor Factory requires shrimp, bay leaves, whole wheat bread, and fresh parsley. 40 people have made this recipe and would make it again. It works well as a rather inexpensive main course. With a spoonacular score of 92%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Avocado Sandwiches, Avocado Tea Sandwiches, and Avocado Ham Sandwiches.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 3 minutes

 

Ingredients:

1 avocados

1-2 bay leaves

1 can of sardines

½ Tablespoon fresh parsley, minced

1 handful fresh parsley

1 tiny garlic clove, minced

½ Tablespoon lemon juice

½ teaspoon lemon zest

3-5 peppercorns

1 Tablespoon red wine vinegar

salt, pepper

about 20-30 medium shrimp, peeled and deveined, shells reserved

1-2 tomatoes, sliced

3 cups water

¼ cup white wine

4 slices of bread, multigrain, whole wheat, or pumpkernickel

Equipment:

bowl

kitchen towels

knife

Cooking instruction summary:

Gently toss the sardines in a small-medium bowl with the parsley, red wine vinegar and lemon zest.Set aside to marinade while you prepare the rest of the ingredients.Cut the avocado in half. Use both hands and twist each side until it comes apart into two sections.With a sharp knife, strike the pit and gently twist to remove the pit from the avocado. You may want to use a kitchen towel to hold the avocado, to make it a little safer and not to cut yourself. You can also remove the pit with a spoon.Make cross sections in each half of the avocado with a knife and scoop out the flesh into a bowl.Mash coarsely with a fork. Add the lemon juice, minced garlic, salt and pepper.Use the avocado mixture quickly. This is not something that can be made ahead of time. Even adding lemon juice won't prevent it from turning brown.Toast the bread and spread ¼ of the avocado mixture onto each slice.Place two slices of tomato on top of the avocado and place 4-6 sardines on top of the tomatoes.Serve with a wedge of lemon, to squeeze lemon juice on top of the sandwich.Bring the water, white wine, parsley, bay leaf, peppercorns and reserved shrimp shells to a boil. Season with salt.Add the shrimp, turn off the heat, cover and allow to cook in the hot liquid until the shrimp is just cooked and pink. This will only take a few minutes.Drain and cool.Prepare the avocado the same way as for the sardine sandwiches and spread it on the toasted slices of bread. Top with the shrimp.

 

Step by step:


1. Gently toss the sardines in a small-medium bowl with the parsley, red wine vinegar and lemon zest.Set aside to marinade while you prepare the rest of the ingredients.

2. Cut the avocado in half. Use both hands and twist each side until it comes apart into two sections.With a sharp knife, strike the pit and gently twist to remove the pit from the avocado. You may want to use a kitchen towel to hold the avocado, to make it a little safer and not to cut yourself. You can also remove the pit with a spoon.Make cross sections in each half of the avocado with a knife and scoop out the flesh into a bowl.Mash coarsely with a fork.

3. Add the lemon juice, minced garlic, salt and pepper.Use the avocado mixture quickly. This is not something that can be made ahead of time. Even adding lemon juice won't prevent it from turning brown.Toast the bread and spread ¼ of the avocado mixture onto each slice.

4. Place two slices of tomato on top of the avocado and place 4-6 sardines on top of the tomatoes.

5. Serve with a wedge of lemon, to squeeze lemon juice on top of the sandwich.Bring the water, white wine, parsley, bay leaf, peppercorns and reserved shrimp shells to a boil. Season with salt.

6. Add the shrimp, turn off the heat, cover and allow to cook in the hot liquid until the shrimp is just cooked and pink. This will only take a few minutes.

7. Drain and cool.Prepare the avocado the same way as for the sardine sandwiches and spread it on the toasted slices of bread. Top with the shrimp.


Nutrition Information:

Quickview
265k Calories
18g Protein
12g Total Fat
18g Carbs
36% Health Score
Limit These
Calories
265k
13%

Fat
12g
19%

  Saturated Fat
1g
11%

Carbohydrates
18g
6%

  Sugar
2g
3%

Cholesterol
119mg
40%

Sodium
712mg
31%

Alcohol
1g
9%

Get Enough Of These
Protein
18g
38%

Selenium
42µg
60%

Vitamin B12
3µg
50%

Manganese
0.9mg
45%

Vitamin K
40µg
39%

Phosphorus
307mg
31%

Fiber
5g
23%

Calcium
213mg
21%

Vitamin B3
4mg
21%

Copper
0.39mg
20%

Folate
68µg
17%

Magnesium
67mg
17%

Vitamin C
13mg
17%

Potassium
561mg
16%

Vitamin E
2mg
16%

Iron
2mg
15%

Vitamin B6
0.29mg
14%

Zinc
1mg
13%

Vitamin B2
0.21mg
12%

Vitamin B5
1mg
12%

Vitamin B1
0.18mg
12%

Vitamin D
1µg
10%

Vitamin A
492IU
10%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Bowl-Steamed Pork Belly

Serious Eats

Framboise Cupcakes with French Vanilla Buttercream

Fifteen Spatulas

Filled Donuts (Paczki)

Jo Cooks

Roasted Ranch Potatoes

Cinnamon Spice and Everything Nice

Paleo Granola

Chocolate and Zucchini