Cooked - Nagi's Salad Sandwich

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Nagi's Salad Sandwich

1.0

1 soft bread roll (, wholemeal or white (or sliced bread, wraps))

1 small carrot (, peeled, grated using a box grater (¾ cup grated per sandwich))

½ ripe avocado

1 lightly packed cup baby spinach leaves ((or rocket, or sliced iceberg, kale, cos/romaine, or other perky leafy greens))

¼ cup alfafa (, tightly packed)

½ tomato (, sliced into rounds (3 - 4 slices))

3 - 4 beetroot slices ((canned))

Few pinches salt and pepper

¼ tsp Dijon mustard ((mainly for thickening, so it clings))

1 ½ tsp apple cider vinegar (, or red wine/white wine vinegar)

1 tbsp extra virgin olive oil

½ small garlic clove (, finely grated or use garlic crusher)

⅛ tsp each salt and pepper

Dress carrot first - Whisk the Dressing ingredients in a small bowl. Pour ¾ of the dressing in a separate bowl, add the carrot, toss with fingers. (Leave remaining dressing in the other bowl for now, there shouldn't be much).
Lazy smashed avocado - Use a fork to smush the avocado flesh in the skin with a pinch of salt and pepper. (If scaling up or you prefer being normal, scoop flesh into a bowl and smush).
Dress baby spinach - When you're reading to assemble the sandwich, toss baby spinach in the remaining dressing ("wipe" the side of the bowl clean).
Assemble - Cut bread roll in half. Smear lid and base with smushed avocado (⅓ - ½ cup). Place tomato slices on base, sprinkle with a pinch of salt and pepper. Top with baby spinach, beetroot, carrot then lastly the alfalfa. Place lid on, devour!

Course🥪Lunch

Diets🌱Vegan...

Category🥪Sandwich

CuisineInternational

Occasions📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 13 weeks ago

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