Ultimate Veggie Sandwich
Elevate your lunch game with the *Ultimate Veggie Sandwich*, a vibrant, nutrient-packed delight that celebrates fresh produce in every bite. Made with hearty whole grain bread and layered with creamy mashed avocado, crisp lettuce, juicy tomato, crunchy cucumber, sweet grated carrot, and zesty red onion, this sandwich offers a symphony of textures and flavors. A touch of tangy mustard brings it all together, while a sprinkle of salt and black pepper enhances the natural goodness of the ingredients. Perfect for a quick, no-cook meal, this wholesome sandwich is ready in just 15 minutes and makes for a satisfying solo serving or a light, refreshing option any time of day. If you’re searching for a healthy sandwich recipe filled with fresh vegetables, this is the ultimate choice!
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Recipe Information
Ingredients
- 2 slices Whole grain bread
- 0.5 medium Avocado
- 1 small Tomato
- 0.25 Cucumber
- 0.5 medium Carrot
- 0.125 small Red onion
- 2 Lettuce leaves
- 1 tablespoon Mustard
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the avocado. Cut it in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork until smooth.
Season the mashed avocado with salt and black pepper to taste and set aside.
Wash the tomato, cucumber, carrot, and lettuce thoroughly under cold running water.
Slice the tomato and cucumber into thin rounds.
Grate the carrot using a box grater or a food processor.
Thinly slice the red onion.
Lay the slices of whole grain bread on a clean surface or cutting board.
Spread the mashed avocado evenly over one side of both slices of bread.
On one slice of bread, layer the lettuce leaves first followed by the sliced tomato.
Add the cucumber slices, then sprinkle the grated carrot evenly over the top.
Place the red onion slices on top of the carrot for added crunch and flavor.
Spread the mustard over the remaining slice of bread. If desired, add more or less mustard according to taste.
Carefully place the mustard-coated slice of bread on top of the stacked vegetables, avocado side down.
Press gently to secure the sandwich.
Use a sharp knife to cut the sandwich in half diagonally, if desired.
Serve immediately while the bread is still slightly crisp and enjoy your delicious fresh veggie sandwich!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 14.4 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 855 mg | 18% | |
*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.
