These vegetarian sandwiches from F&W’s Ben Mims feature avocado two ways—mashed and in a chunky salad. Both are tossed with a tangy chile-herb dressing.
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2 tablespoons canola oil
Finely grated zest of 1/2 lime
1 tablespoon fresh lime juice
1 teaspoon finely chopped mint, plus more for garnish
1/2 teaspoon finely chopped tarragon, plus more for garnish
1 red Thai chile, seeded and minced
1/2 Hass avocado, diced
4 small slices of whole-grain bread
2 tablespoons thawed frozen peas
How to Make It
In a small bowl, whisk the canola oil with the lime zest and juice, the 1 teaspoon of mint, 1/2 teaspoon of tarragon and the chile. Stir in the avocado, season with salt and pepper and let stand for 10 minutes.
Mash one-third of the marinated avocado on the bread. Stir the peas into the remaining avocado and spoon on top of the sandwiches. Garnish with finely chopped mint and tarragon.
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