Beach sandwich season is finally here, and doesn’t everything taste better on the beach? Today’s recipe is a tribute to a sandwich you might find at a health food store or co-op that’s been around forever, has an impressive bulk section, an overwhelming assortment of natural bar soap, a tiny juice bar, and a soup/salad/sandwich takeout operation. This kind of sandwich usually comes on sprouted grain bread, slathered with hummus as the sauce of choice, most definitely has lots of alfalfa sprouts packed inside, and somehow always perfectly hits the spot. This is my version of that – basically a salad, deconstructed and served as a sandwich. It’s super flavorful, filled with all kinds of textures, and makes for such a refreshing, summer meal!
The Salad Sandwich
Serves: 2 sandwiches
- ½ garlic clove
- juice from ½ small lemon
- 1 small-medium carrot, grated
- 1 small-medium beet, grated
- ½ teaspoon apple cider vinegar
- ½ teaspoon sugar
- sea salt
- 1 large avocado, pitted and peeled
- ½ teaspoon Dijon mustard
- freshly ground black pepper
- 4 slices of sourdough or sprouted grain bread, toasted if needed
- 4-6 lettuce leaves
- sauerkraut or kimchi
- 1 small cucumber, sliced
- handful alfalfa sprouts or other sprouts/microgreens of choice
- Grate the garlic into a medium bowl using a microplane or a fine grater. Pour the lemon juice over the garlic and let sit while preparing the rest of the ingredients, for the garlic to mellow.
- Put the carrots and beets in another medium bowl, drizzle with the vinegar, sprinkle with sugar and salt to taste, mix to coat.
- Add the avocado to the bowl with the garlic and lemon juice, mash with a fork. Add the mustard, salt, and pepper to taste, mix to combine.
- Start assembling the sandwiches. Generously spread the hummus on all 4 bread slices. Distribute the mashed avocado between the two sandwiches, followed by the lettuce, sauerkraut/kimchi to taste, cucumber, carrots and beets, and sprouts. Close the sandwiches and enjoy right away, or wrap them up and keep in a cooler. This sandwich is best enjoyed within the first few hours of making it.