Vegan Green Goddess Sandwich with Herb Mayo

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.

Tips to make this recipe perfectly

• 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

If you made this recipe, don't forget to leave me a comment below! You can also share with me by taking a snap of your creation and tagging me on Instagram @the_simple_green or Facebook @thesimplegreen.

5 from 2 votes

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Vegan Green Goddess Sandwich with Herb Mayo

This vegan green goddess sandwich is perfect for picnics and patio lunches. This sandwich boasts loads of nutritious greens and a tangy, herby homemade vegan mayo. Makes extra herb mayo which can also be made ahead of time and will keep in the fridge for up to 4 days.

Course lunch

Cuisine American

Keyword green goddess, vegan green goddess sandwich

Prep Time 10 minutes

Refrigeration Time 30 minutes

Total Time 40 minutes

Servings 2 servings

Calories 253 kcal

Author Heidi Richter

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

1. 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

1. 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

1. 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.

Recipe Notes

Feel free to use any leafy greens you like in replace of the spinach and lettuce. You can stack an extra layer of cucumbers if you're feeling adventurous.

Nutrition Facts

Vegan Green Goddess Sandwich with Herb Mayo

Amount Per Serving

Calories 253 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Sodium 1144mg50%

Potassium 524mg15%

Carbohydrates 31g10%

Fiber 8g33%

Sugar 5g6%

Protein 9g18%

Vitamin A 475IU10%

Vitamin C 12mg15%

Calcium 87mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet. 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.