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Author Notes: This recipe is based in part after the most popular sandwich at Sqirl, The Woodstock. The great thing is that this recipe is meant to be used as a salad you can fix easily and keep in your fridge—or to put between two toasty slices of bread. Either way, it’s delicious. —Jessica Koslow
Makes a big bowl of salad and 1/2 cup schmear
- 2 cups shredded beets
- 1 cup cooked, shredded chicken
- 2/3 cup cooked lentils
- 4 tablespoons freshly-squeezed lemon juice
- 1 pinch salt
- 1/3 teaspoon harissa spice
- 1 pinch cinnamon
- 1/4 cup walnut oil
- 1/2 California avocado, cubed
- 4 mint leaves, for garnish
- Mix the shredded beets, shredded chicken, and cooked lentils together and set aside.
- Make the dressing: Mix the lemon juice, salt harissa spice and cinnamon together. Slowly drizzle in the walnut oil, while whisking.
- Combine the salad and the dressing, mixing well.
- When you’re ready to serve, gently fold in the cubed avocado and taste/adjust with additional salt and lemon juice as needed.
The Schmear and Assembly
- 1/4 cup sheep's milk yogurt
- 1/2 California avocado
- 1/2 teaspoon lemon juice
- 1 pinch salt
- Add all the ingredients to a bowl and, using the mixer on medium high, blend the ingredients together. Taste and adjust—it should be bright! (I like to use the hand mixer here to blend the yogurt and avocados together. I do, however, still leave the avocados a bit chunky in the yogurt for texture.)
- Plate: Version 1 Feel like a salad? Put the schmear of yogurt/avocado on the plate followed by 1/2 of the salad. Tear a couple of leaves of mint on top of the salad and the dish is done.
- Plate: Version 2 Want it as a sandwich? Toast (with butter) two country loaf slices. With a spoon, add schmear to one side of each of the pieces of toast. Then take a good heaping of salad mix and place on top of one of the pieces of bread. Add 4+ leaves of fresh mint. You may want to add a pinch of fleur de sel before closing the sandwich up to enjoy.
- This recipe is a Community Pick!