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Avocado and Tomato Melts
and green salad with radishes and snap peas

Active: 35 min Total: 35 min
Serve these avocado and tomato melts open faced with melty cheese on top for an easy and super quick weeknight meal. The lemony notes in the salad served on the side are a nice, fresh complement to the rich flavors of the avocado and cheese.


Avocado and Tomato Melts:
  • Avocados - 1 , sliced
  • Tomatoes, medium - 1 , sliced
  • Bread, sandwich - 4 slices
  • Mayonnaise - 1 Tbsp
  • Cheese, sharp cheddar - 4 slices (sub any sliced cheese)
Green Salad with Radishes and Snap Peas:
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Lemon zest - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Snap peas, fresh or frozen - 10 oz
  • Radishes - 5 , halved and sliced
  • Mixed greens - 5 oz


  1. Make vinaigrette - Whisk together lemon juice, mustard, honey, and lemon zest. Add oil while whisking. (Can be done up to 5 days ahead)
  2. Snap peas - If using frozen snap peas, defrost. If using fresh snap peas, place in a microwave-safe bowl with 1 Tbsp / 15 mL of water (for 4 servings; adjust if customizing). Microwave on high until peas are tender but still bright green, 1 to 2 minutes.
  3. Radishes - Halve and thinly slice.
  4. Avocados / Tomatoes - Prep as directed.

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  1. Turn on the oven’s broiler (use the low setting if available). Place an oven rack at least 6” / 15 cm from the heat source.
  2. Place bread in a single layer on a sheet pan.
  3. Slide pan under broiler until bread is lightly toasted, 2 to 3 minutes.
  4. Spread toasted bread with mayonnaise. Top with tomato, avocado, and cheese slices. Slide pan back under the broiler and continue toasting until cheese is melted, 3 to 4 minutes more.
  5. Just before serving, combine snap peas, radishes, and mixed greens in a large mixing bowl. Add vinaigrette until dressed to your liking. Toss everything to combine. Season with some salt and pepper.
  6. Serve avocado and tomato melts with salad on the side. Enjoy!



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