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Lilly’s Table

 
 
© Lillys-Table.com Photo of Spring Sandwiches
 

Tags: Dairy Free Low-Glycemic Nut Free nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
No

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Spring Sandwiches

 

Creamy avocado & tahini are spread across the bread to add moisture to the pile of vegetables that are stuffed into this hearty vegan sandwich. We played with shredded carrots, radish slices, spring greens and even snap peas, but add what is available to you including sprouts, shredded beets or mushrooms.

Ingredients

  • 1 avocado
  • ½ tablespoon lemon juice, more to taste
  • 1 tablespoon tahini
  • ½ tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 1 tablespoon dijon mustard
  • ½ loaf french bread, whole grain preferred
  • ¼ cup sliced almonds, optional
  • 1 carrot, shredded
  • 8 snap peas
  • 2 radishes, washed and thinly sliced
  • 1 cup spring greens, washed and dried

Serving Size: 2 People

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Preparation Instructions

Half the avocado, remove the pit and scoop out the avocado. Mash with a fork while adding the lemon juice, tahini, olive oil, salt and pepper.

Cut the French bread into 4-6 inch long pieces. Slice into the center for two open halves. Spread the dijon mustard on one side. Generously spread the avocado filling on the other side. Top with the sliced almonds, shredded carrots, sliced snap peas, radish slices and finish with a generous handle of spring greens in each sandwich. Fold together to close.