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.
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.
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.
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