- Toasted whole grain bread
- Sliced avocado (see How to Cut and Peel an Avocado)
- Lettuce (Boston Bibb or butter lettuce work well)
- Sliced fresh tomato
- Kosher salt
For the salad:
- 1 cup small dried lentils, such as French green lentils
- Salt and pepper to taste
- 1/4 cup pine nuts
- 1/4 red onion, thinly sliced
- 1/4 cup dried currants
- 1/4 cup chopped fresh cilantro
- 2 bunches (about 6 cups) arugula
- 12 cherry tomatoes, halved
- 3 ounces (about 2/3 cup) feta cheese, crumbled
- For each sandwich, toast two slices of whole grain bread. While the bread is toasting, slice your tomato and avocado.
- Slather as much (or little) mayonnaise as you like on one side of each slice of toasted bread. Add a layer of sliced avocado and sprinkle a little kosher salt over it. Add a layer of lettuce and a layer of sliced tomatoes. Sprinkle a little salt over the tomatoes too.
- Top with the second slice of toasted bread. Cut the sandwich in half if you want, to make it easier to eat. Enjoy!
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