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| Avocado, muenster, cucumber, and yogurt sandwich |
Avocados are the type of produce we've grown accustomed to seeing in stores year-round, typically of the small, dark green and imported variety. I delighted to find an actual American avocado on the shelves last week. It's much larger than its' South American cousin. Instead of a dark green, it's a vibrant, bright green/yellow with lots of creamy pulp inside. I've had that same one since last week, and I'm still finding dishes for it.
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| My "Dagwood" creation |
Given the propensity for hot humid days in the summertime, any meal that doesn't require the heat of a stove or an oven rules the day. This sandwich was the epitome of coolness: creamy avocado, muenster cheese, some cucumber slices with the peel left on for snap and crunch, and plain probiotic yogurt as a dressing, in lieu of a heavy mayonnaise. The flavors were clean, simple and cooling to the palate, a refreshment we strive for during the "dog days" of summer. Stay cool!
