About
Sliced zucchini can serve as a great vehicle for all your favorite low carb sandwich toppings. This vegan zucchini open sandwich is topped with creamy avocado, crunchy seeds and aromatic coriander.
This makes a great lunch for one or a snack for two.
Ingredients
- 2 teaspoon, whole pieces pumpkin seeds
- 2 teaspoon lime juice, fresh
- 1 tablespoon olive oil
- 1 teaspoon, whole pieces sunflower seeds
- 1 each avocado
- 1 tablespoon cilantro
- ½ cup arugula
- ½ medium zucchini
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the zucchini lengthways so that you have 2 strips about 1/4 inch thick each. Drizzle with the olive oil and season with salt and pepper. Rub the oil and seasonings into the zucchini.
- Heat a griddle pan over a high heat. Add the zucchini slices and griddle for a minute or two each side until tender and there are visible char lines.
- Add the avocado to a small mixing bowl with the lime juice and roughly mash with a fork.
- Divide the arugula between the two zucchini slices.
- Divide the crushed avocado between the two zucchini slices. Season with a little salt and pepper.
- Scatter over the seeds and cilantro to serve.
Nutrition Facts
- Servings: 1
- Calories: 408.7kcal/1710.0kJ (per serving)
- Fat: 38.6g (per serving)
- Carbs: 16.8g (per serving)
- Protein: 6.0g (per serving)
