Sally Sampson shares her "little fish" sandwich that your children can make their own!

From the pages of ChopChop Magazine, Sally Sampson is back in Tonia's Kitchen today. During this visit, Sally reveals a twist on a classic lunch time snack with her Avocado, Sardine, and Veggie Sandwich. As Sally says, "not only do sardines taste great—they really do!—they’re very healthy!" Listen to her prep the meal by clicking on the link below...

Avocado, Sardine, and Veggie Sandwich

KITCHEN GEAR
Toaster (adult needed)
Small spoon
Fork
Cutting board
Sharp knife (adult needed)
Vegetable peeler
Grater

INGREDIENTS
2 slices whole-wheat or multigrain bread, toasted
¼ ripe avocado, pit removed
Salt and pepper
4 or 5 thin cucumber slices
½ (4-ounce) can oil- or water-packed sardines, drained
¼ lemon
½ medium carrot, peeled and grated
2 thin tomato slices

INSTRUCTIONS
1. Use the spoon to scoop the avocado out of the peel. Put the scooped avocado flesh on one piece of toast and use the fork to mash it gently, spreading it so it covers the toast. Sprinkle the avocado with a tiny bit of salt and pepper.
2. Arrange the cucumber slices over the avocado. Use the fork to arrange the sardines on the cucumber and mash them gently, spreading them so they cover the cucumber. Squeeze the lemon over the sardines.
3. Sprinkle the grated carrot over the sardines. Put the tomato slices on the carrot. Top with the other slice of toast and press it down gently to help the sandwich hold together.
4. Cut the sandwich in half and serve right away.

Click here to win your own subscription to ChopChop Magazine!