This dairy and egg free sandwich will beat that lunch time slump and keep you going until dinner time.
Mixed Salad Leaves 25 g
Balsamic Vinegar 5 ml (1tsp)
Avocado 70 g (1/2 Unit)
Wholegrain Bread 88 g (2 Slices)
Roast Beef (sliced) 50 g
Tomato 80 g (1 small unit)
1. In a bowl, mix the leaves with the vinegar. In another bowl, mash the avocado.
2. Spread the avocado equally on each slice of bread. Spoon the salad leaves on one slice of bread, and then top with the beef slices and tomato slices.
5. Finally, firmly place the second slice of bread on the top. Cut in half and enjoy.
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