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.
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.
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.
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.
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.
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