This sandwich was concocted during a long marathon training run. A time when most runners think about food, how lovely it is to eat, when they might be eating again, and what exactly that might be. This sandwich packs protein, antioxidants, ‘good fats’, vitamin C, lycopene, and a bunch of other powerhouse nutrients and it tastes great. This might just be your new favorite sandwich.
The Salmon, Avocado, Tomato and Egg Sandwich (S.A.T.E.S.)
sates. 1. To satisfy (an appetite) fully.
Prep Time: 5 Minutes
- 1 can wild caught Atlantic salmon
- handful of cilantro (chopped)
- 1-2 Tbsp light mayonnaise
- 1 small tomato (sliced thin)
- 1 avocado (sliced thin)
- 4 slices of whole grain bread
- 2 egg (fried over-easy)
- Sriracha sauce to taste
- salt and pepper to taste
Directions: Mix salmon and cilantro with mayonnaise and set aside. Toast bread. Fry the eggs to your liking. Spread the salmon on one piece of toast. Add the tomato slices, avocado slices and fried egg to the other piece of toast. Drizzle with Sriracha sauce and add salt and pepper to taste. Put the sandwiches together and serve with your beverage of choice. (Recipe makes 2 sandwiches.)
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