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Turkey-Cucumber

Sandwiches with Mashed
Dairy-Free
Avocado

Tangy mashed avocado makes a delicious spread for these turkey
sandwiches. Topped with crisp cucumber, this sandwich hits every
texture note. If you have leftover cooked chicken, it substitutes
well for the turkey.

Ingredient Tip: Avocado is a star ingredient in this dish, so be
sure to choose the best one at the grocery store. Often times they
are rock hard, so to speed up ripening, place them in a brown paper
bag with an apple or banana. To determine if they are ready to eat,
gently press the stem end with your thumb; if it depresses easily,
your avocado is ripe.

1 avocado, mashed 1 cucumber, thinly sliced
1 tablespoon lime juice ¼ cup fresh basil leaves
¼ teaspoon salt 1 (7 ounce) sliced natural,
¼ teaspoon freshly ground deli-roasted turkey
black pepper (no nitrates)
8 slices frozen sprouted-grain
bread, thawed and toasted
1. In a small bowl, stir together the avocado, lime juice, salt, and
pepper; spread the mixture evenly on four bread slices.
2. Top the unused bread slices with the cucumber, basil, and tur-
key. Place the four avocado-topped bread slices on top of
the turkey. Serve.

Serves 4. Prep time: 10 minutes.

Per serving: Calories: 321 Fat: 11.3g Saturated Fat: 2.1g Protein: 17.9g
Carbohydrates: 44.1g Fiber: 7.9g

124 28 Days of Clean Eating