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Ingredients
Scale
- 1 soft bread roll, wholemeal or white (or sliced bread, wraps)
- 1 small carrot, peeled, grated using a box grater (3/4 cup lightly packed per sandwich)
- 1/2 ripe avocado
- 1 lightly packed cup baby spinach leaves (or rocket, or sliced iceberg, kale, cos/romaine, or other perky leafy greens)
- 1/4 cup alfafa, tightly packed
- 1/2 tomato, sliced into rounds (3 – 4 slices)
- 3 – 4 beetroot slices (canned)
- few pinches salt and pepper
- 1/4 tsp dijon mustard (mainly for thickening, so it clings)
- 1 1/2 tsp apple cider vinegar, or red wine/white wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 small garlic clove, finely grated or use garlic crusher
- 1/8 tsp each salt and pepper
Instructions
- Whisk the dressing ingredients in a small bowl. Pour 3/4 of the dressing into another bowl, add the grated carrot, and toss with fingers. Set aside the remaining dressing.
- In the skin of the avocado, use a fork to mash the flesh with a generous pinch of salt and pepper. Alternatively, scoop it into a bowl for mashing.
- When ready to assemble, toss the baby spinach leaves in the remaining dressing.
- Cut the bread roll in half. Smear the inside of both halves with the mashed avocado, using 1/3 to 1/2 cup.
- Layer the tomato slices on the bottom half and sprinkle with a pinch of salt and pepper. Top with baby spinach, beetroot, grated carrot, and alfalfa. Cover with the top half of the bread roll and enjoy!
Notes
Serve immediately for the freshest taste.
Feel free to substitute greens based on your preference.
Add additional toppings like cucumbers or peppers for more crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dishes
- Method: No-cook
- Cuisine: Healthy
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg