Avocado Salad Sandwiches (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 baguette, (about 16 inches) cut into 4, 4-inch slices, halved lengthwise

02 - 2 teaspoons olive oil, plus additional oil for baguettes

03 - ¼ teaspoon garlic powder

04 - ⅓ cup of chopped parsley, loosely packed (see note)

05 - 2 large avocados, peeled, pitted, and chopped

06 - 1 cup cherry tomatoes, diced

07 - 1/4 cup crumbled feta cheese

08 - Salt to taste

# Instructions:

01 - Preheat the oven to 350 degrees. Lightly brush or spray olive oil onto the inside of each of the baguette pieces. Toast in the oven for 3-4 minutes until just lightly browned.

02 - In a large bowl, combine the olive oil, garlic powder, and parsley. Add the avocado, tomato, and feta and gently combine, being careful not to completely smash the avocado. Add a large pinch of salt, to taste.

03 - Spoon the avocado mixture onto the toasted baguette pieces and serve.

# Notes:

01 - Measuring fresh herbs can be tricky. Remove the large stems from the parsley brunch, then roughly chop the leaves. Gently scoop into a ⅓ cup measurement. The leaves should fill the cup, but shouldn't be tightly packed.

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