The sun is coming out at last! And to celebrate, here’s a hamper full of sandwich recipes, all featuring Hass avocados. Easy to prepare Hass avocados are a great  ingredient for healthy and tasty sandwiches. They’re packed with nutrients and monounsaturated fats (or “good” fats). The Hass variety has a creamy flesh and a nice nutty flavour. They are available in the UK until September.

Chicken & Avocado Sandwich

Serves 4

Preparation Time: 5-10 minutes

Ingredients:

2 Very ripe Peruvian Hass avocados, halved, peeled, and stone

removed

Small handful coriander leaves, chopped

Juice of ½ lime

3 tbsp Half-fat crème fraîche

300g Leftover roast chicken, or chicken breast poached in a little

stock

Handful lettuce leaves, chopped

2 x Tomatoes, sliced

8 x Slices wholemeal bread

Method:

1. Mix the crème fraîche, coriander leaves and lime juice together and spread onto one side of

the sliced bread

2. Slice or shred the chicken and place on top of the crème fraîche mixture

3. Slice the avocados and along with the tomatoes, layer on top of the chicken

4. Top with lettuce leaves and the remaining sliced bread…enjoy!

Chicken, Bacon & Avocado Baguette

Serves 4

Preparation Time: 20 minutes

Cook Time: 10 minutes

Ingredients:

1 Very ripe Peruvian Hass avocado, halved, peeled, stone

removed and cut into chunks

50g Watercress

Juice of ½ lime

6 Rashers unsmoked back bacon, or 8 rashers streaky

300g Leftover roast chicken, or chicken breast poached in a little

stock

4 Small baguettes or 1 large baguette, divided into 4

Method:

1. Snap off the large stalks of the watercress and put into a food processor with the avocado

and lime juice. Whizz until the watercress is finely chopped, then season with a little salt

and pepper

2. Fry the bacon on a medium heat for 8-10 minutes, turning, until golden and crispy.

Meanwhile, shred or slice the chicken

3. Split the baguettes in half lengthways and spread the avocado mixture on the insides, top

and bottom

4. Pile the chicken and bacon inside before you tuck in

Ham, Cheese & Avocado Baguette

Serves 4

Preparation Time: 5-10 minutes

Ingredients:

1 Very ripe Peruvian Hass avocado, halved, peeled, and

stone removed

Juice of ½ lime

4-6 Slices ham

8 Slices Emmental cheese

4 Small baguettes or 1 large baguette, divided into 4

Method:

1. Mash the avocado in a bowl to a spreading consistency, then thoroughly mix in the lime

juice and season with salt and pepper

2. Split the baguettes in half lengthways and spread the mashed avocado mixture on the

insides, top and bottom

3. Layer the ham cheese inside and top with the remaining baguette half

Mega Tuna & Avocado Sandwich

Serves 4

Preparation Time: 5-10 minutes

Ingredients:

3 Very ripe Peruvian Hass avocados, halved, peeled, and stone

removed

Juice of ½ lime

Handful coriander leaves, chopped

2 x 185g Tinned tuna chunks in brine

4 tbsp Half-fat mayonnaise

½ Cucumber, sliced

8 x Slices wholemeal bread

Method:

1. Mash the avocado in a bowl to a spreading consistency, then thoroughly mix in the

coriander and lime juice, and season with salt and pepper

2. Drain the tuna chunks, then mix with the mayonnaise and season with pepper

3. Spread the avocado mixture onto one side of each slice of bread, top one side with tuna and

then layer with sliced cucumber to complete your sandwich

Olympic’Avocado’ Sandwich

Created by Jane Griffin (BSc RD SENr), Sports Dietician and Nutrition Consultant

Serves 4

Preparation Time: 10 minutes

Ingredients:

8 x Slices white bread

2 x Peruvian Hass Avocados, halved, peeled, and stone

removed (a thick layer instead of butter or margarine)

1 x Large chicken breast

12 x Cherry tomatoes, cut in half

8 x Black olives, stones removed, cut in half

Small handful walnut pieces (optional)

Handful watercress

Drizzle classic vinaigrette dressing with crushed garlic

Method:

1. Mash the avocado, in a bowl using the back of a fork, until it reaches a spreadable

consistency, but remains slightly chunky. Then spread a layer of avocado onto one side of

each slice of bread

2. Slice or shred the chicken and place on top, followed by the cherry tomatoes, olives, walnuts

and watercress

3. Lastly, drizzle each sandwich with a little dressing and top with the remaining slices of bread