Happy Monday! I hope everyone had a fantastic weekend. I had a very packed & fun one that included brunch with a friend at my favorite neighborhood restaurant, another brunch where I encountered the biggest Bellini I've ever seen (it was served in a pint glass, which made me very, very happy), a showing of Prometheus, and most importantly, my favorite six-year-old's birthday party. :-)
Besides being a busy weekend, it was also an unbearably hot one. It has been in the 90s with some ridiculous humidity for the last few days and the nasty streak will continue for most of this week. Seeing as we live in a small apartment with no AC, I'm not interested in cooking anything when the weather gets like this. I made the mistake of turning on the oven during some ungodly weather last summer... let's just say that I created a hellish salmon-infused inferno that lasted for days. Lesson learned.
As I am currently on a mini-cooking hiatus, I've had to bust out all of my favorite no cook (or microwave only) recipes. Today's Meatless Monday dish is a simple recipe that highlights some of the best flavors of the season: tomatoes and avocados. It's not only one of my favorite sandwiches ever, but it's also full of healthy fats and is super easy to make (only two steps!). Most importantly, it doesn't require turning on the oven. :-)
Avocado Hummus & Tomato Sandwich
Makes 2 servings
1/2 cup canned white beans, drained and rinsed
1 lemon, juiced (approximately 3 Tbsp)
Sea salt & pepper, to taste (I use truffle salt - it is amazing on both avocados & tomatoes!)
4 slices whole grain sprouted bread (I like Ezekiel)
2 cups arugula (or substitute with fresh spinach)
2 plum tomatoes
1. Make the hummus: mash together the avocado, beans, lemon, and salt/pepper.
2. Assemble the sandwich: layer the avocado hummus, arugula, and tomato on the bread (I like mine toasted).
*recipe via Dawn Jackson Blatner at The Chopping Block