Salmon & avocado salad sandwich

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(1)
Lunch
1 peopleServes
1
  • Mixed grain bread, 2 slice(s) (80g)
  • Avocado, 20 g, mashed (20g)
  • Lime, 0.25 lime(s), juiced (12g)
  • Pepper, any type, ground, 1 pinch(es) (1g)
  • Iceberg lettuce, 2 leaf(s), torn (26g)
  • Red salmon, canned in water, 1 x 105g can(s) (drained) (79g)
  • Carrot, 0.5 medium carrot(s), grated (55g)
  • Zucchini, 0.5 medium, grated (51g)
  • Tomato, 0.5 medium, sliced (75g)
  • Radishes, red, 1 radish(s), thinly sliced (15g)
  • Lebanese cucumber, unpeeled, 0.5 cucumber(s), sliced (87g)

Method

Place bread onto a board. Combine the avocado and lime, season well. Spread between both slices of bread.

Top 1 slice bread with lettuce, salmon, carrot, zucchini, tomato, radish and cucumber. Season, and top with remaining slice of bread, avocado side down, making a sandwich.

Cut in half and serve.

TIP: For cooler days, toast sandwich in a sandwich press for a warm lunch option. If preferred, add salad vegetables after toasting.

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0.8
Bread & Cereals2
Vegetables1.4
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Kilojoules1856
Protein29.3 g
Total fat16.4 g
- Saturated fat3.7 g
Total carbohydrates41.2 g
- Total sugars10.1 g
Fibre11.3 g
Sodium391 mg
Looking for healthy, comforting meals this winter?

Looking for healthy, comforting meals this winter?

Get a free 3-part winter recipe series

Get the recipes