2 slices soft whole wheat bread
1 tablespoon basil pesto*
roasted red bell pepper (jarred is fine)
cucumber, sliced into thin rounds
thinly sliced red onion
6 pitted kalamata olives, thinly sliced
handful spring mix
balsamic reduction or regular balsamic vinegar
Pit and peel the avocado half and mash it with a fork. Use a butter knife to spread avocado on one slice of bread.
Spread a layer of pesto on the other slice of bread.
Top the avocado bread with a single layer of roasted red bell pepper.
Then arrange a layer of cucumber slices, red onion, olives and spring mix.
Use a spoon to sprinkle some balsamic reduction over the lettuce. Place the pesto slice on top, pesto side down.