For a tasty satisfying lunch I hollowed out two halves of a brown steakhouse bread loaf and used them as boats to hold an avocado salad.
I roughly chopped the avocados for the salad and mashed some of it with homemade honey mustard dressing for a spread.
The insides of the buns were lined with thinly sliced cucumber.
The avocado salad was comprised of avocados, cilantro, corn, green onions, minced red cayenne chili pepper, minced green cayenne chili pepper and tomatoes chopped very small. Did I need to mention the kosher salt to season and the quick spray of white wine vinegar to prevent oxidization?
Cilantro was sprinkled on top and honey mustard dressing was drizzled on top.