Avocado and Tomato Sandwich


White Bean Dip
  • 2 cups cooked navy beans
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp lemon juice
  • 1 minced clove garlic
  • 1 tbsp fresh rosemary
2 slices of Whole Grain bread of choice
1 avocado
1 tomato of the variety of your choosing
1/4 cup white bean dip
1/4 tsp paprika
1 lemon wedge

Combine all white bean dip ingredients in a food processor or blender and puré
e until just smooth. Scoop into a refrigerator safe dish with lid. Spread both slices of bread liberally with white bean dip and set aside.

Slice the avocado in half, twist, and set one half aside. Run your knife across the avocado half just down to the skin to make thin slices. Cut it in half again and peel back the skin to push out slices. Put a layer of the slices on one side of the bread. Squeeze some lemon juice on the avocado.

Slice up the tomato (I usually use a quarter of it) and cut the slices into quarters for easier eating. Layer them on top of the avocado and top with the other slice of bread. Cut in half and enjoy! 


  1. I'll have to try this version of the dip with rosemary. I've been on a rampage lately with white bean dips and loving them! Great sandwich!


Post a Comment