Carrot Sandwich with Avocado

Carrot Sandwich with Avocado

3 slices whole-grain sandwich bread
2 T Ricotta-Lemon Spread
1/2 C finely grated peeled carrot
1/4 C buckwheat or alfalfa sprouts
1/2 avocado, cut into 1/4-in.-thick slices
1 radish, thinly sliced
Coarse salt and freshly ground pepper

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

Ricotta-Lemon Spread
makes about 1 cup

1/2 C ricotta cheese
1/2 C goat cheese, room temperature
1 T finely grated lemon zest
Coarse salt and freshly ground pepper

Stir together ricotta and goat cheese until smooth. Stir in zest. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.

From Martha Stewart Living, March 2005