“Open” Avocado sandwich on rye bread

Making an “open” sandwich, using one thick slice of good fresh wholegrain bread, is a great way to ensure you fill up with lots of vegetable and salad ingredients! If you avoid bread because it makes you bloat, or you feel you don’t digest it well, choose a wheat-free rye bread, or a more digestible loaf such as a sourdough, spelt loaf or sprouted wheat bread. Look in health food shops for these varieties.

Serves 1
1 thick slice or 2 small slices of wholegrain rye bread (or spelt bread or sourdough if preferred), lightly toasted if desired
½ avocado sliced
A handful of sprouted alfalfa
Lettuce or any green leaves
A handful of watercress
1 large tomato sliced
6 slices of cucumber
Wholegrain mustard

Place the sliced avocado on the bread, and then “pile high” the rest of the ingredients, as you wish!

Nutrient breakdown per sandwich
302 calories
18g fat
10g protein
28g CHO
8g fibre
124mg calcium

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