Ultimate rainbow veggie sandwich

• Vegetarian

• Produce

  • 1 Avocado
  • 1/4 cup Basil, fresh
  • 1 Beet
  • 1 Carrot
  • 1 Cucumber
  • 1 medium clove Garlic
  • 1 Lemon, zest and juice of medium
  • 1/4 Red cabbage, small
  • 1 cup Sprouts
  • 1 Tomato

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Almonds

• Bread & Baked Goods

  • 4 slices Bread, good quality toasted

Found on scalingbackblog.com

Description

Ingredients

• For the basil almond ricotta:
• 1 cup blanched almonds
• 2 tablespoons extra-virgin olive oil
• ¼ cup fresh basil
• 1 medium clove garlic, finely chopped
• ¾ teaspoon kosher salt, or more to taste
• zest and juice of one medium lemon (about ¼ cup of fresh lemon juice)
• For the sandwich:
• 4 slices of good quality bread, toasted
• 1 carrot
• 1 beet
• 1 cucumber
• 1 avocado
• ¼ small red cabbage
• 1 cup sprouts
• 1 tomato
• salt and pepper to taste

Directions

• To prepare the almond ricotta:
• Soak the almonds in enough water to cover for 1 hour. Rinse and drain the almonds and add to the bowl of a food processor along with ⅓ cup water, the olive oil, basil, garlic, salt, lemon zest and juice. Process until smooth but still has some texture, you are looking for the consistency of cheese. Add extra water a tablespoon at a time until you reach the desired thickness. Taste and adjust seasoning as desired.
• To prepare the veggies:
• Use a grater or mandolin to finely julienne the carrot, beets, and cabbage. Thinly slice the cucumber and tomato. Cut the avocado in half, remove the pit and skin and thinly slice into wedges. To assemble, take a slice of bread, spread a generous amount of the ricotta on top and add ½ the cabbage, carrots, and beets, cucumber, tomato, avocado, and sprouts. Wrap the sandwich tightly in parchment paper and then using a serrated knife cut in half. Serve immediately and enjoy!