Avocado Tomato Melts and Spicy Lemonade

Eating cold lunches is almost like not eating lunch at all. At least to me. But I do have my limits and slaving away over a hot stove on a hot day is not within them. When I snuck out of yard work early this weekend, I knew I had to come up with something good for lunch. Delicious yet easy and no slaving over a stove. These Avocado Tomato Melts were the answer – blistered avocado wedges, runny warm tomato slices and melty cheese layered onto bread that’s crunchy on the ends and soft in the middle with leftover huevos rancheros beans. Plus a cold glass of Jaljeera Juice, or Spicy Lemonade as I explained to Surya.

Together, they did the trick. Jaljeera Powder is a blend of Dry Mango Powder, Cumin Powder, Black Salt, Black Pepper Powder, Dry Ginger Powder, Mint Leave Powder, Ajowan Powder, Gooseberry Powder, Citric Acid (Acidulant), Refined Palmolein Oil & Asafoetida. To make this unsweetened version of desi lemonade, fill a pitcher with cold water, ice and lemon juice then stir in a few heaping teaspoons to taste.  Enjoy cold!

3 responses to “Avocado Tomato Melts and Spicy Lemonade”

  1. I’m going to have to try this with leftover beans. Tomato, avocado and cheese melts on Matzah have been our family’s Passover Survival Kit for years now! I don’t like hot avocado myself, so mine either gets slipped under the melted cheese or added to the top.
    When I was nursing, having it on bread was the best (read: only) think I could manage between feedings…

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