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Avocado-And-Boursin Sandwiches
Ingredients
  • 1 carrot, peeled
  • 1 cup shredded red cabbage (from ¼ head)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extravirgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 8 slices pumpernickel bread, lightly toasted
  • 5 ounces Boursin, room temperature
  • ½ English cucumber, thinly sliced into rounds (about 1 cup)
  • 2 ripe but firm avocados, peeled, pitted, and sliced
  • 1 cup pea shoots or sprouts
Steps
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