A healthy avocado vegetable panini recipe by nutritionist Jennifer Medhurst

Avocado Vegetable Panini

May 6, 2021
Serves: 1 Cooks In: 10 mins
  1. Heat the extra olive oil in pan over medium to high heat. Add the shallots and sauté until translucent. Add the mushrooms and sauté until browned lightly on the outside. Add the tomatoes and kale and sauté until wilted and warmed through. Remove from heat and season with salt and pepper.
  2. Mash the avocado in a bowl with a fork. Spread some avocado on the surface of each piece of bread. Assemble the sandwiches by placing the vegetables on top of the bread.
  3. Add the cheese on top of the vegetables, cover with another slice of bread, and ideally place on a preheated panini press, if not you can use a griddle pan. When the bread is browned on the outside, and the cheese has started to melt remove from the heat and serve. Enjoy!


  • 1 tbsp extra virgin olive oil
  • 1/4 shallot, diced (onion or garlic would work too)
  • 60g portobello mushrooms (or any kind of mushrooms you like)
  • 1/4 cup cherry tomatoes, halved
  • 1/2 cup spinach or kale, chopped and stems removed
  • Salt and pepper to taste
  • ½ an avocado
  • 2 slices thick of sourdough bread
  • Mozzarella or vegan meltable cheese (optional)