Heirloom Tomato and Avocado Sandwich with Creamy Herb Dressing

The following is a post by Linda Spiker of The Organic Kitchen, my new favorite blog for recipes. Besides a blogger, Linda is an cookbook author and own and runs The Organic Kitchen cooking School. Check out this (and her other recipes!) they are to die for!

Hello! My name is Linda Spiker and I am excited to be a guest blogger while Stephanie is on vacation, lucky girl! And lucky you because you are in for a treat! I am going to teach you to make a delectable sandwich that is perfect for summer! It’s beautiful, light, delicious, requires no cooking and can be made in minutes!

This is the Organic Kitchen Heirloom Tomato and Avocado Sandwich with creamy Herb Dressing!

Heirloom tomatoes are gorgeous, delicious and so good for you…

…combined with cucumbers…

… nutrition packed alfalfa sprouts…

and avocado forhealthy fats…it’s quite the healthy treat!

Then we top it all off with an amazing homemade creamy herb dressing that takes only minutes to make!

Psssst… I chop those herbs my incredible Wusthof knife that I can’t live without. If my knife and my husband were in a boat, and that boat were sinking…ok, ok I would save my husband. But as a thank you for rescuing him he would probably buy me a new knife to replace the one at the ocean floor. Win/win. And speaking of my husband, he would tell you to throw some chicken in this sandwich and that would be awesome too!

So, back to the herbs… Fresh herbs not only make everything taste better but have many unique health promoting properties! I use parsley (a great detoxifier), basil and chives but you could throw in tarragon, garlic or fresh oregano too!

The base for this dressing is olive oil, fresh organic cream and PrelibatoWhite Balsamic. It is the best white balsamic ever. If you are lucky enough to live by The Organic Kitchen you can get it from me. If not, it can bedelivered to you door!

Put it all together on a spectacular bread and you have delectable and nutritious lunch!

The Recipe:

Cucumber, thinly sliced

Yellow and Red heirloom tomato, thinly sliced

Avocado,thinly sliced

Alfalfa sprouts

Hardy Whole Grain Bread

Creamy Herb Dressing

2 T white balsamic

2 T heavy whipping cream

1 t Dijon mustard (the grainy kind:)

2 T mayo

2 T extra virgin olive oil (where to find olive oil)

2 t flat leaf parsley, minced

2 t chives, minced

2 t chopped basil

MaldonFlaked Sea Salt and pepper to taste ( a pinch or so…)

Combine oil, mayo, vinegar, mustard and cream in a bowl and whisk till combined. Add herbs and whisk some more.

Thinly slice cucumber, tomato and avocado. To see how to neatly slice and peel an avocado, click here. Top bread with a layer of tomato, avocado and cucumber. Drizzle with creamy herb dressing and top with sprouts. Keep extra dressing in the fridge for up to 5 days.

To see how to choose and properly care for a good knife clickhere.

Meet Linda Spiker of The Organic Kitchen

Linda Spiker is the owner and operator of The Organic Kitchen cooking school, author of two cookbooks and food blogger. “I love food! And I love teaching people that cooking should be enjoyable, eating well doesn’t have to be time consuming and fresh is always better!”

The menus at The Organic Kitchen were not only created to be delicious but to teach and inspire. Linda says “I have taught these menus for five years now and have had hundreds of clients. What I have learned is that with a little instruction and encouragement, everyone has the ability to cook delicious food!””

Linda is also a wife, mother of six, grandmother to three and a yoga instructor. Please visit her website at www.theorganickitchen.org

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Read full disclosure here.