Lemony Kale Avocado Sandwiches – a delicious recipe with kale, lemon, extra-virgin olive oil, parmesan cheese, Salt, avocados. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Tear kale into pieces, discarding ribs, and put in a bowl or plastic bag. Carefully cut zest from lemon half with a small knife. Cut zest into slivers and add to kale. Dress kale with juice from lemon, oil, and parmesan. Season to taste with salt and pepper.
2
Cut avocados in half and dice flesh. Spoon out flesh onto both sides of each sandwich roll and smash to spread. Season to taste with salt and pepper. Spoon kale mixture onto one side of each roll and cover with top of roll. Eat right away, or wrap in foil or waxed paper and pack in your backpack for later for a pressed sandwich. (The kale wilts a bit but still tastes great.)
3
*A tiny plastic container like those made by Nalgene is handy for transporting olive oil, or buy oil packets such as Marconi: Marconi organic olive oil packets each hold a single serving (about 0.375 oz.; $5.50/six-pack; backpackerspantry.com).
145
kcal
Calories
9
g
Fat
13
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 large leaves Tuscan (Lacinato) kale, 1/2 lemon, 4 teaspoons extra-virgin olive oil*, 1/3 cup shredded parmesan cheese, and more.
Yes, Lemony Kale Avocado Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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