California Sandwich Recipe

California Sandwich Recipe

Makes 2 large sandwiches or 4 small wraps

Chive Spread:
• 1/4 CUP GREEK YOGURT OR MAYONNAISE (OR 2 TABLESPOONS OF EACH)
• 1 TABLESPOON FINELY CHOPPED FRESH CHIVES
• SALT AND PEPPER, TO TASTE

Avocado Salad:
• 1 AVOCADO, PEELED, PITTED AND DICED
• 1 TOMATO, CORED AND CHOPPED
• 1 CUCUMBER, PEELED, SEEDED AND DICED (OPTIONAL)
• SQUEEZE OF LIME JUICE
•  2 TABLESPOONS CHOPPED FRESH BASIL OR CILANTRO
• SALT AND PEPPER, TO TASTE

• 4 SLICES BREAD (PREFERABLY WHOLE GRAIN) OR 4 SMALL TORTILLAS (FLOUR OR MULTIGRAIN)
• 1/4 CUP ALFALFA SPROUTS
• 2 TO 4 SLICES PEPPER JACK CHEESE

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
2. To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
3. To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

Avacado Fries

Southern California has really turned me on to avacados. I like them on the grill with just some olive oil on them, on my burgers and sandwiches, and even in my salads. I was very excited to find this new recipe: Avacado Fries with Cilantro Lemon Dipping Sauce.

Avocado Fries With Cilantro Lemon Dipping Sauce

Ingredients:

Avocado Fries


Oil For Frying
2 Avocadoes
2 Eggs, beaten
1 and 1/3 Cup Bread Crumbs
1 Teaspoon Lemon Pepper
1/2 Teaspoon salt
1 Teaspoon Lemon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin

Cilantro Lemon Dipping Sauce


5 Tablespoons Mayonnaise
3 Tablespoons Fresh Cilantro, chopped
Juice from 1/2 of Lemon


In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce.


For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.

Cilantro and Lime Crab Salad in Avocado

This Lime Crab Salad served in Avacado halves is perfect for a summer afternoon or a light lunch on any day. I have long been a fan of crab salad and enjoy when I can find a recipe that is on the healthier side for it. Living in the Southern California I also enjoy any recipes that use my favorite fruit, avacados!

Cilantro and Lime Crab Salad in Avocado Halves

(Original Recipe)

1/2 cup lump crab meat

1/2 tbsp light mayonnaise

1 tbsp fresh cilantro, chopped

2 tsp red onion, diced finely

1-2 tsp jalapeño, diced finely

1 tsp lime zest

Juice from 1/2 a lime

Sea salt and freshly cracked pepper, to taste

Dash of cumin

1 avocado, cut in half, pit removed