This Cucumber Avocado Sandwich, inspired by a favorite bakery of mine, Tatte, is one those recipes that’s more like a guide than an actual recipe. When it comes to making a sandwich, you’re really better off measuring with you heart, anyway, so feel free to add and the adjust ingredients as you please.
We start with a green goddess sauce that adds an herby, fresh base to our sandwich. Then there’s different layers of texture: the creamy avocado, the spicy, crisp, and zesty thinly sliced radishes. I’ve been very into radishes lately, they’re so tiny but full of complexities. They’re also basically water (98%), so along with the cucumbers, they’re mostly here to hydrate your body. How nice of them.
I love adding sprouts because they’re so nutritious, but more than that, they’re so dramatic and fabulous. They take up so much space because they know their worth, and they know they’re great on cold sandwiches.
When it comes to the dressing, don’t be afraid to eyeball the ingredients. Taste, and adjust as you go. You can’t get it wrong, it’s all a matter of balancing acidity, salt, and the herbs, and your taste buds will know exactly what’s missing. So trust your instincts.
As always, make sure to get fresh ingredients and good quality bread! The foundation of a perfect sandwich is good bread, so be picky and don’t lower your standards. I like toasting mine in a skillet with plenty of olive oil, but a toaster will do just fine. If you want to add some protein, turkey or thinly sliced chicken breast would be great additions.
If you make this Cucumber Avocado Sandwich, let me know in the comments! I love getting feedback 🙂
Cucumber Avocado Sandwich
2
servings20
minutes5
minutesIngredients
2 tbsp Greek yogurt
1 clove garlic
fresh herbs, such as parsley, dill, and mint
1/3 tbsp lemon juice
4 slices bread, toasted
2 radishes
1 mini cucumber
1 avocado
alfafa sprouts
olive oil
salt
black pepper
Directions
Make the green goddess sauce: add the yogurt, fresh herbs (keep adding more herbs for a greener sauce. I used a mix of parley, dill, and mint), lemon juice (I used Trader Joe's yuzu hot sauce) to a blender or food processor. Blend until smooth. Season with salt and pepper, and set aside.
Toast the bread. I like doing this in a skillet with plenty of olive oil. Toast both sides until golden brown.
Prepare the ingredients: thinly slice the radishes, and using a vegetable peeler, peel the cucumber into ribbons. Thinly slice the avocado.
Assemble the sandwich: spread the dressing on one bread slice. Top with radishes, cucumber, avocado, and sprouts.
Season the layers with salt and pepper. Drizzle with olive oil.
Cut in half and serve immediately.
@heythereannap cucumber, raddish, sprouts, avocado and green herbs sandwich. so good!!😋
♬ New Slang (2021 Remaster) - The Shins
