Carrot Sandwich with Avocado

Martha Stewart Living, 2005

    3 slices whole wheat bread                                     
    2 tablespoons ricotta lemon spread                             
    1/2 cup fine grate, peeled carrots                             
    1/4 cup buckwheat or alfalfa sprouts                           
    1/2 avocado cut 1/4-in slices                                  
    Salt and pepper
                                                
    RICOTTA LEMON SPREAD                                           
    1/2 cup ricotta cheese                                         
    1/2 cup goat cheese room temp.                                 
    1 tablespoon fine grate lemon zest                             
    Salt and pepper                                                

Cover 1 bread slice with 1 tablespoon spread. Top with half of carrot, sprouts and avocado. Season with salt ar pepper. Top with another bread slice repeat layers. Top with remaining bread.

RICOTTA-LEMON SPREAD
MAKES  ABOUT   1  CUP
Stir together ricotta and goat cheese uitil smooth. Stir in zest. Season with salt and pepper. Spread can be refrigerated in an airtight container, up to 1 week.

MY NOTE: If you finely grate the carrots, they get a little clumpy, so make sure you spread them out on the bread.

MXF