California Avocado Fennel and Sugar Snap Pea Grilled Cheese

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Total Time: 1 h

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 970
Total Fat 70g
Saturated Fat 21g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 20mg
Sodium 1020mg
Total Carbs 70g
Dietary Fiber 11g
Total Sugars 8g
Protein 21g
Potassium 906mg

Vitamin A 93 mcg; Vitamin C 29 mg; Calcium 146 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 176 mcg; Omega 3 Fatty Acid 0.7 g

% Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 10%; Iron 20 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Elevate your grilled cheese with this twist that adds more greens!

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Serves: 2

1 Tbsp. coconut oil 1/2 fennel bulb, core removed and thinly sliced 12 sugar snap peas, ends trimmed 1/8 tsp. salt, to taste 4 slices bread of choice 1 Tbsp. butter 1 Tbsp. mayo 8 slices plant-based provolone cheese 6 basil leaves 1 ripe, Fresh California Avocado, seeded, peeled, thinly sliced 4 oz. plant-based ricotta cheese
  1. In a large skillet, melt coconut oil over medium heat.
  2. Once hot, add fennel and cook for 5 minutes. Then lower to medium-low heat and let caramelize for 15-20 minutes, stirring occasionally until golden brown. Add salt, remove from heat and set aside.
  3. Return heat to medium and add sugar snap peas. Cook for 7-10 minutes flipping halfway through. Remove from heat and set aside. Leave the heat on medium while you prep the bread.
  4. Take your bread and put butter on one side of each piece, then a layer of mayo. Transfer the first two slices to the pan, butter and mayo side down. Then layer on 4 slices of cheese, 2 slices per piece of bread.
  5. Then on one side, add the fennel and sugar snap peas. Lower the heat to low and let the cheese start to melt. After 5-7 minutes, add the basil leaves and half of the avocado to the side with the fennel and sugar snap peas. Then add half of the ricotta cheese on top of the avocado.
  6. Check the piece of bread that only has the cheese on it to see if it is toasted enough. Once it is, place it on top, cheese side down, and transfer to a cutting board. Repeat for the second sandwich.
  7. Slice in half and serve.

Serving Suggestion: Serve with your favorite soup and some extra sliced avocados for more creaminess!

Beverage Pairing: Pair with a tall glass of water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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