Veggie Sandwich
Veggie Sandwich loaded with creamy avocado, fresh veggies, and a light dressing is a quick lunch full of flavor you’ll actually look forward to.
Servings: 1 sandwich
Cost: $3.25
Equipment
Ingredients
- 2 slices whole-grain bread or bread of choice
- mayo light or regular
- 1 medium carrot peeled, grated using a box grater (~1/2 packed cup)
- 1/2 ripe, large avocado
- 1/8 teaspoon garlic powder
- 1 teaspoon lemon juice optional
- 1/2 cup gently packed baby spinach or similar greens
- 1 small Persian/salad cucumber thinly sliced lengthwise
- 1/2 ripe tomato sliced into rounds (2-3 slices)
- 2 small cooked beets in the produce section or canned
- Salt and pepper
Dressing:
- 1/4 teaspoon Dijon-style mustard
- 1/2 tablespoon apple cider vinegar
- 1/2 tablespoon honey
- 1 tablespoon olive oil
- 1/8 teaspoon garlic powder
Instructions
- Add all dressing ingredients to a small jar. Seal and shake well until combined.
- Add grated carrots to a small bowl. Pour in half the dressing. Toss and scrunch well. Let sit 1–2 minutes.
- Add avocado to a small bowl with a squeeze of lemon, a pinch of salt, pepper, and garlic powder. Mash with a fork until smooth.
- Toast bread, then let it cool slightly. Spread a thin layer of mayo on both slices.
- Spread mashed avocado evenly on both slices. On the bottom slice, layer cucumbers, tomatoes, and a light sprinkle of salt and pepper. Add beet slices, then the dressed carrots.
- Add spinach to the carrot bowl with the remaining dressing. Toss well, then pile onto the sandwich.
- Add top slice of bread, press gently, and slice in half. Enjoy right away!
Video
Notes
Storage: Serve right away. This sandwich gets soggy if it sits too long.
Nutrition
Serving: 1serving | Calories: 669kcal | Carbohydrates: 68g | Protein: 14g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Cholesterol: 5mg | Sodium: 527mg | Potassium: 1602mg | Fiber: 17g | Sugar: 26g | Vitamin A: 12299IU | Vitamin C: 34mg | Calcium: 176mg | Iron: 4mg