Seaside Garden Sandwich
Elevate your lunch game with the vibrant Seaside Garden Sandwich, a fresh and nourishing creation that brings the ocean breeze to your plate with every bite. Built on golden, crispy slices of sourdough bread, this healthy sandwich layers creamy avocado, crisp cucumber, peppery radishes, and sweet carrot ribbons—all accentuated by a sprinkle of savory nori flakes for a subtle seaside essence. Fresh spinach leaves and a drizzle of extra-virgin olive oil add texture and depth, making this veggie-packed sandwich a balance of flavors and nutrients. Perfect for a quick 15-minute meal, the Seaside Garden Sandwich is an ideal option for vegetarians or anyone seeking a light, refreshing recipe with a coastal twist. Pair it with a salad or fruit for a complete meal that’s equal parts simple and satisfying.
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Recipe Information
Ingredients
- 4 slices Sourdough bread
- 1 medium Avocado
- 1 tablespoon Lemon juice
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cucumber
- 2 medium Radishes
- 1 medium Carrot
- 0.25 small Red onion
- 1 cup Fresh spinach leaves
- 1 teaspoon Nori flakes
- 1 teaspoon Extra-virgin olive oil
Instructions
Toast the sourdough bread slices until golden and crispy. Set aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork and mix in the lemon juice, kosher salt, and black pepper until smooth.
Rinse the cucumber and slice thinly into rounds or half-moons, depending on the size of the cucumber.
Wash and trim the radishes. Slice them into thin rounds using a knife or mandoline for uniform slices.
Peel the carrot and use a vegetable peeler to create long thin ribbons.
Peel and slice the red onion into very thin rings. Rinse under cold water to reduce the sharpness, then pat dry.
Spread an even layer of the avocado mixture onto each slice of toasted sourdough bread.
Layer the cucumber slices, radish slices, carrot ribbons, and red onion rings evenly over two slices of the avocado-coated bread.
Sprinkle the nori flakes over the vegetables to add a light, ocean-inspired flavor.
Top each sandwich with fresh spinach leaves and drizzle with a touch of olive oil for added richness.
Place the remaining two slices of toasted bread on top to close the sandwiches. Gently press down to secure the layers.
Slice each sandwich in half diagonally and serve immediately. Optionally, pair with a side of fresh fruit or a light salad for a complete meal.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 11.6 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1356 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.
