Featuring layers of avocado, radishes, cucumbers, and alfalfa sprouts, this Green Goddess Cucumber Avocado Sandwich makes an easy, light summer lunch or afternoon snack.
This Cucumber Avocado Sandwich is inspired by Tatte Bakery’s popular turkey avocado sandwich. This vegetarian version layers fresh avocado, cucumber ribbons, alfalfa sprouts, and crisp radishes, all tied together with a bright green goddess dressing.
This is a perfect sandwich for these balmy summer days: it’s zesty and fresh, easy to put together, and so light, you can have it for lunch or afternoon tea.
The green goddess sauce adds an herby base to our sandwich that blends with the creamy avocado, contrasting the crispiness of the radishes and sprouts. Since this sandwich is mostly made of vegetables that in turn are mostly made out of water, then I guess it is an excellent source of hydration. Right?
All the components here are customizable and forgiving – including the dressing – so don’t be afraid to eyeball the ingredients. Just taste and adjust as you go!
Make sure to get fresh ingredients and good quality bread! The foundation of a perfect sandwich starts with good bread. For this one, a homemade challah bread is the ultimate choice, and you can find all the tips to make a bakery-style challah bread here.
I like toasting my bread in a skillet with plenty of olive oil, but a toaster will do just fine, of course. If you want to add some protein, turkey or thinly sliced chicken breast would be great additions here.
Tips & Variations
- Customize the sauce: Swap the Greek yogurt for sour cream or a dairy-free yogurt to change the tang or make it vegan.
- Swap the lemon juice for a store-bought hot yuzu sauce (RIP Trader Joe’s Yuzu Hot Sauce) to add a bright, citrusy, and spicy kick.
- Try different breads: While homemade challah is the ultimate choice, a crusty sourdough or thick country white bread also works beautifully with the olive oil skillet toast method.
- Swapping the herbs: If you dislike dill or mint, use a mix of fresh basil, chives, and parsley instead.
- Pre-salting the cucumber: If you are making this ahead of time, salt the cucumber ribbons and let them drain on a paper towel for 5 minutes so the sandwich does not get soggy.
- Adding protein: Though great as a veggie sandwich, you can layer in deli turkey or thinly sliced chicken breast to make it more filling.
FAQ
Can I make this sandwich ahead of time?
This sandwich is best eaten fresh, I’m afraid. If you must prep early, pack the green goddess sauce and the sliced avocado separately, then assemble right before eating to prevent soggy bread and browning.
What is the best way to slice the radishes and cucumbers?
Use a sharp chef’s knife or a mandoline for paper-thin radish rounds. For the cucumber ribbons, a standard Y-shaped vegetable peeler works best.
How long does the leftover Green Goddess sauce keep?
Store any leftover dressing in an airtight container in the fridge for up to 3 days. Stir well before using it again.
More Sandwich Recipes
Chicken Zucchini Sandwich with Caramelized Onions: Caramelized onions might take a little bit of time, but their deep, sweet flavor payoff paired with rotisserie chicken and fresh zucchini is surely worth it. This is a rich, bright sandwich that feels like a bistro meal.
Chicken Salad Sandwich: This is a classic chicken salad recipe with a little twist. Simple, reliable, and exactly what you want for a quick, protein-packed weekday lunch.
The Ultimate Tomato Sandwich: A great tomato sandwich depends entirely on two things: thick slices of salted, peak-season tomatoes and good bread. It’s the absolute best way to celebrate summer.
Mushroom and Zucchini Pita Wraps: Roasted mushrooms and zucchini give these wraps a meaty texture without any actual meat. Tucked into a warm pita with an easy sauce, it is a fast, satisfying weeknight lunch or dinner.
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Green Goddess Cucumber Avocado Sandwich
Ingredients
Equipment:
Green Goddess Dressing:
- 2 tbsp Greek yogurt
- 1 clove garlic
- 1 cup fresh herbs (I used a mix of parsley, dill, and mint)
- ½ tbsp lemon juice
Sandwich:
- 4 radishes
- 1 mini cucumber
- 1 avocado
- Alfafa sprouts
- 4 slices bread
- Salt and pepper
Instructions
- Make the sauce: Blend the yogurt, garlic, fresh herbs, and lemon juice until smooth. Season with salt and pepper. Set aside.
- Prepare veggies: Thinly slice the radishes and avocado. Peel the cucumber into ribbons.
- Toast bread: Toast the 4 bread slices in a toaster or skillet with olive oil.
- Assemble: Spread the sauce evenly across 2 bread slices. Layer both with radishes, cucumber, avocado, and sprouts, seasoning each layer with salt and pepper. Drizzle with olive oil and close with the remaining bread slices. Serve.
this looks so good Anna! as always you do such a fantastic job.Mike