4 slices whole grain bread 2 tablespoon Herb Pesto (recipe below) ¼ cup Pickled Red Onions (recipe below) ½ cup large spinach leaves 1 medium tomatillo or tomato, very thinly sliced ¼ avocado, thinly sliced and brushed lightly with lime juice 1 ounce thinly sliced fresh mozzarella cheese ½ cup scored and thinly sliced English cucumber 4 leaf or bibb lettuce leaves
Pickled Red Onions
1 large red onion, halved and thinly sliced (2 cups) ½ cup red wine vinegar 1 tablespoon sugar ¼ teaspoon salt
Herb Pesto
1 ½ cup packed fresh basil leaves ¼ cup slivered almonds, toasted 2 tablespoon snipped fresh flat-leaf Italian parsley 2 tablespoon snipped fresh tarragon 1 large clove garlic, quartered 3 tablespoon olive oil ¼ teaspoon cracked black pepper ⅛ teaspoon salt
To tote:
Always pack your lunch in a cooler or insulated container, if possible. Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage. Once you arrive at your destination, store food in a cool place. If possible, keep it in a refrigerator. If no refrigerator is available, store the lunch out of the sun and away from heat.
