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Open-Faced Avocado Sandwich with Kale and Fresh Herbs

Serves 5-6

Ingredients

  • Kale salad:
  • 1 cup curly kale, very thinly sliced
  • ⅓ cup, Italian parsley, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons lime juice
  • 1 ½ tablespoons olive oil
  • Salt and pepper
  •  
  • Avocado purée:
  • 1 Avocado from Mexico, crushed
  • 1 tablespoon lime juice
  • Salt and pepper
  •  
  • 2 Avocados from Mexico, cut into thin slices (3 slices per sandwich)
  • Radish slices to garnish
  • Coarse salt
  • Pepper
  • ACE multigrain baguette, sliced diagonally

Directions

  1. Mix the ingredients for the kale salad and set aside.
  2. Mix the ingredients for the avocado purée and set aside.
  3. On each baguette slice, spread a little avocado purée.
  4. Arrange the avocado slices on the bread, and garnish with kale salad.
  5. Add a few radish slices, coarse salt and pepper.