This flavorful vegan green goddess sandwich is perfect for picnics and patio lunches. This recipe boasts loads of nutritious greens and homemade tangy vegan herb mayonnaise. This recipe makes extra herb mayo which can also be made ahead of time and will keep in the fridge for up to 4 days. Serves 2.
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Why you'll love this recipe
This recipe is stacked high with so many seasonal greens- 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 the green goddess sandwich certainly lives up to its name in that respect.
Anyway, I find that lunch is often confined salads, soups or simply grazing the cupboards and fridge for myself. Basically, I never really make sandwiches, but I make an exception for the green goddess sandwich.
Crunchy, thinly sliced marinated cucumbers, fresh spinach, avocado and a slather of tangy herb vegan mayonnaise between two toasty slices of bread. What's not to love?
Fresh Greens and Herb pairings
During Summer, I take advantage of what the season has to offer and the more fresh produce I can get into one meal, the better. Green goddess recipes are the answer to summer abundance and heavily feature on herbs and delicious fresh vegetables. I may have a love affair with the green goddess sandwich.
This recipe is so flavorful and nutritious as well!
Vegan Herb Mayonnaise
This vegan green goddess sandwich is rounded out with a super creamy herb 'mayo', made from fresh herbs and a base of vegan mayonnaise. Also worth noting is that this spread is even better the next day because the fresh herbs really get a chance to infuse the mayonnaise.
This recipes makes extra mayo, so you'll have plenty on hand which will last covered in the fridge for up to 4 days. It is also great on toast or mixed into chickpeas.
What you'll need
The ingredient list for this recipe is as follows. Quantities and proportions for each ingredients are in the recipe card below. This ingredient list is fully customizable as well; use what you like or what you have on hand to suit your taste or seasonal availability.
- vegan mayonnaise
- lemon juice
- sea salt
- dijon mustard
- apple cider vinegar
- chives
- parsley
- dill
- English cucumber
- olive oil
- sea salt
- fresh cracked black pepper
- bread of choice
- sliced avocado
- baby spinach
- green leaf lettuce
- pea or sunflower sprouts
How to make this recipe
First start with making the herb mayonnaise by combining the ingredients together. Cover and refrigerate the mayo for minimum 30 minutes
Meanwhile, marinate the cucumbers by whisking together the lemon juice, olive oil, salt and pepper in a bowl. Add the cucumber slices, gently toss them with the marinade and let sit for minimum10 minutes in the fridge.Then, it's simply a matter of toasting the bread, gathering the fixing and assembling the sandwiches.
Helpful Tips
- Slice the cucumber thinly. I like to keep the slices ⅛" but no bigger than ¼" otherwise, they don't soak up enough marinade.
- Mix the herb mayonnaise ahead of time. This gives the mayo a chance to take on more flavour.
- Use the freshest herbs and greens possible. Make sure they are blemish free and ripe, too. And always use fresh sprouts.
- Don't skimp on the mayonnaise when assembling this sandwich. But, of course, use as much as you like.
Make ahead options
If you want to save on time, you can make several components in advance.
- The vegan herb mayonnaise can be mixed together and kept covered in the fridge for up to 4 days. The longer it sits, the more time is has for the flavours to mingle.
- The cucumbers can be marinated up to 12 hours in advance. However, before you use them, given them a quick stir and then drain off any excess marinade (cucumbers let off more water the longer they sit); you don't want a soggy sandwich.
More Recipes
Smoky vegan black bean burgers
Vegan smoky chickpea tuna sandwiches
Baked falafel with garlic dill dip
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Vegan Green Goddess Sandwich with Herb Mayo
Ingredients
For the Herb Mayonnaise
- ¾ cup vegan mayonnaise
- Juice of ½ lemon
- ¼ teaspoon sea salt
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoon fresh chives, diced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
For the Marinaded Cucumbers
- ½ large English cucumber, sliced on bias ⅛-1/4" thick
- juice of ½ lemon
- 1 teaspoon virgin olive oil
- ½ teaspoon 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
Instructions
Prepare the Herb Mayonnaise
- In 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 minimum 30 minutes to allow the flavours to mingle.
Marinate 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.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.
Heidi, your Green Goddess Sandwich looks amazing!!! If I hadn't just started a pot of pasta I would have tried it right now 😉 The cashew mayo is my favorite part of this sandwich. Blended cashews have such an interesting and delicious taste (I fell in love with it when we made a vegan lasagne with cashew bechamel for friends of ours)!
Thanks for sharing!
Best,
Eva
I so glad you like it, Eva! Yes, I love cashew based sauces/dressing...they make for really creamy dairy subs! Thanks so much for your ongoing support and lovely feedback 🙂
Can't wait to try this!!!
Yay! I hope you love it, Aileen 🙂
I often make sandwich for myself on weekdays and this green goddess I saved to try next week. Such stunning clean flavors and that herb mayo ... I got to try!
I hope you love it!! Thanks so much for the kind feedback 🙂
You make a mean sandwich, Heidi xo
thank you 🙂