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Better-Than-Eggs Salad Sandwich

By , and on March 30, 2013

Prep time: 20 min • Yield: 8 servings

INGREDIENTS

1 cup finely diced young coconut meat

1 avocado, peeled, pitted, and diced

1 cup fresh sweet corn

1⁄2 cup seeded and chopped bell pepper

1⁄4 cup finely diced celery

2 tablespoons finely diced red onion plus 1⁄2 red onion in thinly sliced rings

2 tablespoons minced parsley

1⁄2 cup Cashew Mayonnaise

16 slices Onion–Caraway Seed Bread

8 leaves of lettuce

4 tomatoes, sliced

6–8 cups clover or broccoli sprouts

DIRECTIONS

1)   Combine the coconut, avocado, corn, bell pepper, celery, diced onion, parsley, and mayonnaise and stir well.

 2 )    To assemble sandwiches, spread 1⁄2 cup of the filling on a slice of bread and top with lettuce, tomato, and sprouts. Cover with another slice of bread and enjoy!

Per serving (1 sandwich): Calories 535; Fat 39g (Saturated 4g); Cholesterol 0mg; Sodium 540mg; Carbohydrate 41g (Dietary Fiber 15g); Protein 18g.

Note: Store Better-Than-Eggs Salad in a sealed glass or plastic container in the refrigerator for up to 48 hours. Don’t assemble the sandwiches until you’re ready to eat, or they’ll get soggy.

Excerpted with permission from the publisher, Wiley, from www.dummies.com Raw Food For Dummies® by Cherie Soria and Dan Ladermann. Copyright © 2012.

 

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