The Green Goddess sandwich is perfect for picnics and patio lunches. With loads of nutritious greens and a tangy vegan herb mayo, you can’t go wrong! 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.
Lunch is one of those meals that doesn’t get enough attention. It’s sandwiched (pun intended) between two important and typically bigger meals of the day…if you’re like me, it’s actually between Elevenses and Afternoon Tea (Hobbit reference). I find that my creativity with lunch is often confined salads, soups or simply grazing the cupboards and fridge. I never really made sandwiches until our son came along…now, they’re my favorite thing to make.
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. Thus began my love affair with the green goddess sandwich; it’s 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.
This vegan friendly version of a popular recipe is rounded out with a super creamy herb ‘mayo’, made from a base of raw cashews which require zero soaking time -it takes all of 30 minutes to prepare, and can be made in advance (recommended) to save even more time. The ‘mayo’ is even better the next day because the fresh herbs really get a chance to infuse. This recipes makes extra ‘mayo’, so you’ll have plenty on hand which will last covered in the fridge for up to 4 days (lucky for you).
Crunchy marinated cucumbers, fresh spinach, avocado and a slather of tangy herb vegan ‘mayo’ between two toasty multigrain slices…what’s not to love.
I hope you’re having a fantastic summer!
THE GREEN GODDESS SANDWICH w CREAMY HERB 'MAYO'
This vegan-friendly green goddess sandwich is perfect for picnics and patio lunches. With loads of nutritious greens and a tangy vegan herb mayo, you can't go wrong! 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.
For the Herb 'Mayo'
- 3/4 cup raw unsalted cashews
- 1/2 cup water
- juice of 1/2 lemon
- 1/4 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
For the Cucumber Marinade
- 1/2 large English cucumber sliced on bias 1/4" thick
- juice of 1/2 lemon
- 1 tsp virgin olive oil
- 1/4 tsp sea salt
- fresh cracked black pepper
- 4 slices of multigrain bread toasted
- 1/2 ripe avocado sliced 1/4" thick
- Sprinkle of sea salt
- Baby Spinach
- Green Leaf lettuce
- Pea Shoots
Prepare the Herb 'Mayo'
To a high powered blender (I use a Vitamix), add the cashews, water, lemon juice, sea salt, apple cider vinegar and dijon mustard. Blend on high until the mixture is smooth and even, taking time to scrape down the sides to ensure everything is well incorporated. Spoon the mixture in a small bowl and stir in the chives, dill and parsley. Cover and refrigerate for minimum 30 minutes to allow the mixture to firm slightly.
Marinate the Cucumbers
Meanwhile, stir the lemon juice, olive oil, salt and pepper in a bowl. Add the cucumber slices, gently toss and let marinate for 10 minutes.
Toast the bread. On two slices, spread a good dollop of the herb 'mayo'. 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 the 'mayo' then place on top of each stack. Slice on the bias and enjoy!
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...I love this for the added crunch factor.