Avocado and Kale Salad Sandwich with Lemon-Basil Aioli
A delicious and vibrant sandwich filled with marinated kale, avocado, radishes, and cheese, all topped with a zesty lemon-basil aioli.
Ingredients
| 1 | bunch stemmed and shredded or very finely chopped |
|---|---|
| 1 | peeled and sliced very thinly |
| 1 ½ | tablespoons freshly squeezed |
| 3 | thinly sliced |
| ¼ | cup crumbled or shredded |
| 3 | tablespoons extra virgin |
| 1 | pinch to taste |
| 2 | peeled and sliced |
| ¼ | cup see recipe below |
| 3 | sliced in half and toasted |
| 2 | tablespoons freshly squeezed |
| 1 | teaspoon from organic lemon |
| 1 | organic and free-range |
| 1 | chopped to a paste |
| ½ | cup such as grapeseed or safflower |
| 3 to 4 | finely chopped |
| 1 | pinch to taste |
Instructions
| 1. | Preparing the avocado and kale sandwiches: |
|---|---|
| 2. | Begin by tossing the shredded kale with 1 tablespoon of fresh lemon juice and a pinch of salt. Gently massage the kale to soften it. Set it aside. |
| 3. | In a separate bowl, toss the thinly sliced shallot with the remaining lemon juice and allow both the kale and shallot to marinate for at least 30 minutes. After marinating, combine the kale and shallot with sliced radishes, Parmesan cheese, olive oil, and season with salt and pepper. |
| 4. | To assemble each sandwich, spread lemon-basil aioli generously on a toasted roll. On the other half, smash half of an avocado, sprinkle with a pinch of salt, add the kale salad, and then close the sandwich. Enjoy this simple yet flavorful creation! |
| 5. | Preparing the lemon-basil aioli: |
| 6. | In a bowl, whisk together fresh lemon juice, zest, egg yolk, and garlic. Slowly whisk in neutral-flavored oil until the mixture emulsifies. Fold in chopped basil, salt, and pepper. Refrigerate for at least an hour before using to enhance the flavors. Alternatively, stir lemon, garlic, and basil into store-bought mayo for a quick version. |
Published on Jul 23, 2024 by Luminița