Low Carb Ultimate Veggie Sandwich
Looking for a delightful, guilt-free lunch idea? This Low Carb Ultimate Veggie Sandwich swaps traditional bread for crisp romaine lettuce leaves, making it the perfect choice for keto and low-carb diets. Packed with vibrant slices of cucumber, sweet red bell pepper, and crunchy sprouts, this sandwich is as refreshing as it is nutritious. A creamy, zesty avocado spread and tangy vegan mayo-Dijon mustard sauce take the flavor to the next level without adding extra carbs. Ready in just 15 minutes and filled with fresh, wholesome ingredients, this no-cook, plant-based recipe is a quick, healthy way to enjoy a satisfying meal. Whether for an on-the-go lunch or a light dinner, this lettuce-wrapped sandwich is sure to impress!
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Recipe Information
Ingredients
- 4 pieces large romaine lettuce leaves
- 1 medium avocado
- 1 tablespoon lemon juice
- 1 teaspoon extra virgin olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 medium cucumber
- 0.5 medium red bell pepper
- 0.25 medium red onion
- 0.5 cup sprouts (alfalfa or broccoli)
- 2 tablespoons vegan mayonnaise
- 1 teaspoon dijon mustard
Instructions
Wash and dry the romaine lettuce leaves. These will act as the bread replacement, so choose the largest and sturdiest leaves for the base.
In a small bowl, mash the avocado with a fork until smooth. Mix in the lemon juice, olive oil, salt, and black pepper to create a simple guacamole spread. Set aside.
Thinly slice the cucumber, red bell pepper, and red onion, ensuring the slices are uniform for easy assembly.
In another small bowl, mix the vegan mayonnaise with Dijon mustard to create a tangy sandwich spread.
Lay two romaine lettuce leaves flat on a clean work surface. Spread the avocado mixture across the surface of one of the leaves and the mayo-mustard spread on the other leaf.
Layer the cucumber slices, bell pepper strips, red onion slices, and sprouts evenly on top of one of the lettuce leaves with the spreads.
Cover the fillings with the second lettuce leaf, spread side down, pressing gently to secure the sandwich.
Repeat the process for the second sandwich using the remaining ingredients.
Carefully slice the assembled sandwiches in half, if desired, and serve immediately. Use parchment paper to wrap the sandwich for easier handling, if needed.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 8.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
