Kale & Avocado Pesto Sandwich

Hi fitfoodies, I am trying to introduce more quick and easy lunch recipes and this is fast becoming one of my favorites. I fallen in love with Kale pesto and I’m putting it on everything, including this super filling “good for you” sandwich. I love everything about this recipe and you can easily make it vegan by omitting the quail eggs. How cute are those by the way?

So here, I’ve adapted Pinch of Yum’s pesto recipe, with a slight DFF twist.

For the Kale Pesto, you’ll need

2 cups torn kale leaves

1 bunch of parsley

½ cup olive oil

¼ teaspoon salt + more to taste

¼ teaspoon chilli

1 clove garlic

Juice of one lemon

¼ to ½ cup raw almonds

To make the Kale Pesto

Pulse the kale, parsley, olive oil, salt, garlic, and lemon juice in a food processor until smooth. Add the almonds and pulse until the almonds are ground to desired consistency.

Plus

Caramelized onions

Beetroot Sprouts

Edible Flowers

Fried Quail Eggs – Optional

Bread (I used Rye)

 

Assemble Sandwich

Toast bread lightly. Generously spread with Kale pesto. Top with caramelized onions for a sweet balance. Add some beetroot sprouts for color and crunch. I found these at Spinney’s and I’ve been obsessed. Top with some fried quail eggs for added proteins and finish with some edible flowers.

You’ll find you have a delicious sandwich that have you smiling from lunch till dinner.

Note

If you’re at home, you can have this sandwich open as I often do, however you can top with with another slice of toasted bread to make it easier to pack for work. Just make sure you cut it in half and share with a friend to keep those carbs down.