This is a sponsored post by Allied Contigo and The Hollywood Bowl. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
A Healthy Summer Lunch for an Evening at the Hollywood Bowl: Green Goddess Sandwich with Panela Cheese
The warm-weather culture of Los Angeles is the best of the best. From surfing, to barbecues, to baseball, to quality entertainment. There is always something fun and educational happening around town and we look forward to experiencing all of it every year.
One of those can’t-miss-events is the Summer Concert Series at The Hollywood Bowl. Because The Hollywood Bowl has 14 beautiful picnic areas, some open as early as four hours before each concert, you can plan a fun family day around your show. Each picnic area boasts amazing views. You can either pack your own picnic like I did here or pre-order your very own picnic boxes. The Food + Wine pre-made picnic is the full Hollywood Bowl Experience. The menu features options from Chef Suzanne Goin that can either be enjoyed at one of the many picnic areas before the show or at your seats.
There is something for everyone at The Hollywood Bowl and we are very excited to experience the shows this summer. If you are a movie fanatic, check out this line up:
Jaws: July 20th/21st
Annie: July 27th/28th/29th
Pink Panther: August 8th
Star Wars: A New Hope: August 10
Star Wars: The Empire Strikes Back: August 11
Tchaikovsky Spectacular with Fireworks: August 24th/25th
Sing-a-long Sound of Music: September 22nd
If you are planning a picnic: Tables are available on a first-come, first-served basis, and one person/group is allowed to reserve each table. Large groups (30+) may reserve selected picnic areas through the Group Sales Office by calling 323.850.2050. Tailgating in the parking lots is not permitted. Click here for more picnic planning information.
To get your tickets, click here.
Ingredients
- 1/4 cup packed fresh basil leaves, finely chopped
- 1 tablespoon packed fresh cilantro, finely chopped
- 1 tablespoon chives, finely chopped
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 6 large sandwich bread slices (I used wheat)
- 1 large avocado
- 6 ounces Panela cheese, sliced into 1/4-inch thick slices
- 1 large zucchini, shaved into ribbons
- 1 large cucumber, sliced into 1/4-inch thick rounds
- 1/2 cup fresh watercress
- 1/4 cup alfalfa sprouts
Instructions
- Place basil, cilantro, chives, olive oil, salt and pepper in a small bowl. Whisk to combine.
- Spread 1/3 of avocado on a bread slice. Layer with cheese, zucchini, cucumber, watercress and alfalfa sprouts. Spread 1/3 of basil/cilantro/chives mixture on a second bread slice to top sandwich with. Wrap in parchment paper. Repeat with remaining ingredients. Serve with your favorite chips.
