Food & Cooking Recipes Quick & Easy Recipes Avocado-and-Boursin Sandwiches By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 18, 2019 Print Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 30 mins Total Time: 30 mins Servings: 4 Lemony carrot and cabbage add a bright, crisp bite to the garlicky Boursin and creamy avocado in this vegetarian meal. Ingredients 1 carrot, peeled 1 cup shredded red cabbage (from ¼ head) 1 teaspoon fresh lemon juice 1 teaspoon extravirgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 8 slices pumpernickel bread, lightly toasted 5 ounces Boursin, room temperature ½ English cucumber, thinly sliced into rounds (about 1 cup) 2 ripe but firm avocados, peeled, pitted, and sliced 1 cup pea shoots or sprouts Directions Using a vegetable peeler or mandoline, shave carrot into ribbons. Toss carrot and cabbage with lemon juice and oil. Season with salt and pepper. Spread 4 slices of toast with Boursin and shingle with cucumber rounds. Season lightly with salt. Lay slices of avocado on remaining 4 slices of toast; mash lightly with a fork. Season with salt and pepper and drizzle with oil. Layer pea shoots, cabbage, and carrots over avocado. Close sandwiches, slice, and serve. Print