My favorite Greek salad
ingredients sandwiched between layers of bread smothered with avocado and pesto. A quick, satisfying vegetarian lunch (vegan if you use cheese-free pesto). Recipe yields 1 sandwich so multiply as necessary.
2 slices choice of healthy bread
1 tablespoon basil pesto
roasted red bell pepper (jarred is fine)
cucumber, sliced into thin rounds
thinly sliced red onion
6 pitted kalamata olives, thinly sliced
handful spring mix
balsamic reduction or regular balsamic vinegar
Pit and peel the avocado half and mash it with a fork. Use a butter knife to spread avocado on one slice of bread. Spread a layer of pesto on the other slice of bread.
Top the avocado bread with a single layer of roasted red bell pepper. Then add a layer of cucumber slices, red onion, olives and spring mix. Use a spoon to sprinkle some balsamic reduction over the lettuce. Place the pesto slice on top, pesto side down.
MAKE IT GLUTEN FREE: Use your favorite gluten free bread
Author: Cookie and Kate Prep Time: 10 minsTotal Time: 10 mins
SandwichMethod: By handCuisine: Greek