Meet my new favorite end of summer sandwich [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][omit the bread and add extra veggies to make a hearty salad]. Use organic ingredients if and when possible:
Buckwheat sourdough, toasted [I buy Little Stream Bakery’s loaf from Perelandra in Brooklyn]
Lettuce [or your favorite greens]
Tomato [I used heirloom; choose local if possible]
Tahini
Avocado
Top with microgreens, extra virgin olive oil, sea salt + pepper
Follow me on Instagram for more plant-based inspiration, including my project with Paige Gregor @goddessbrunch for beautiful clean eats.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
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