
By Vanessa Diraimondo
Emerald Sandwich
5 steps
Prep:10minCook:10min
A riff from one of my favourite chefs, this light and deliciously healthy sandwich is always a go-to when I’m on a road trip. Feel free to switch up the herbs for whatever you’d like! Anything works.
Updated at: Thu, 17 Aug 2023 05:33:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories899.5 kcal (45%)
Total Fat68.3 g (98%)
Carbs44.5 g (17%)
Sugars8.2 g (9%)
Protein29.8 g (60%)
Sodium1561.6 mg (78%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the dressing:

⅛ cupmayonnaise
high quality

¼ cupwhole milk greek yogurt

2 tablespoonsolive oil

1juice of lemon

¼ cupfresh chives

¼ cuptarragon

salt
to taste

cracked black pepper
to taste
Fillings:
Instructions
For the dressing:
Step 1
In a blender, add the mayonnaise, yogurt, and tarragon. Add half the juice of the lemon, and the zest, if preferred.
Step 2
Add 2 tablespoons of oil, and season with salt and pepper. Purée until smooth. Set aside, covered in the fridge to thicken.
For the greens:
Step 3
In a bowl, add the lettuce and cucumber. Add the remaining juice of the lemon, and drizzle with a tiny amount of oil. If desired, sprinkle with a little salt and pepper. You don’t want dripping wet lettuce or cucumber!
To assemble:
Step 4
Divide the avocado slices onto 2 slices of bread, and lightly smash them so they make a flat base. Season lightly with salt and pepper.
Step 5
Arrange the cucumber slices evenly on top of the avocado. Add a layer of neatly stacked lettuce leaves. Top with a layer of fresh mozzarella, and then a neat nest of sprouts.
Notes
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