This sandwich is stacked high with so many seasonal green— marinated cucumbers, spinach, avocado, pea shoots and fresh herbs. You’ve likely heard the Green Goddess name as it relates to herbaceous salad dressings, and this one certainly lives up to its name in that respect. This recipe makes extra herb mayo which can also be made ahead of time and will keep in the fridge for up to four days.
Prep Time – 10 minutes
Refrigeration Time – 30 minutes
Serves 2
INGREDIENTS
Herb Mayonnaise
- ¾ cup vegan mayonnaise
- Juice of ½ lemon
- ¼ tsp. sea salt
- 1 tsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- 2 Tbsp fresh chives, diced
- 1 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. fresh dill, finely chopped
Marinaded Cucumbers
- ½ large English cucumber, sliced on bias ⅛” – ¼” thick
- Juice of ½ lemon
- 1 tsp. virgin olive oil
- ½ tsp. sea salt
- Fresh cracked black pepper
Sandwich Fixings
- 4 slices multigrain bread, toasted
- ½ avocado, sliced ¼” thick
- sprinkle of sea salt
- baby spinach
- green leaf lettuce
- fresh pea or sunflower sprouts, washed
DIRECTIONS
Prepare the Herb Mayonnaise
In a small bowl, whisk together the mayonnaise, lemon juice, sea salt, apple cider vinegar and Dijon mustard. Stir in the chives, dill and parsley. Cover and refrigerate for a minimum of 30 minutes to allow the flavours to mingle.
Marinade the Cucumbers
Meanwhile, whisk together the lemon juice, olive oil, salt and pepper in a bowl. Add the cucumber slices, gently toss and let marinate for 10 minutes in the fridge.
Assembly
Toast the bread. Spread a good dollop of the herb mayonnaise on one half. Then stack with the marinated cucumbers, spinach, avocado, a sprinkle of sea salt, green leaf lettuce and sprouts. Slather the remaining two slices of bread with more herb mayo then place on top
of each sandwich. Slice and serve.
Nutrition facts per serving
Calories 253; protein 15 g; fat 32 g; carbs 43 g.
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