Nagi's Salad Sandwich
Recipe video above. Salad sandwiches can be so boring. This one isn't! I essentially treat it like a dressed salad stuffed in a roll with a little vinaigrette used to lightly pickle the carrot and dress the greens. Honestly, it is so much nicer than eating a mound of plain raw vegetables!
Servings: 1
Calories: 388cal
Ingredients
- 1 soft bread roll , wholemeal or white (or sliced bread, wraps)
- 1 small carrot , peeled, grated using a box grater (3/4 cup lightly packed per sandwich)
- 1/2 ripe avocado
- 1 lightly packed cup baby spinach leaves (or rocket, or sliced iceberg, kale, cos/romaine, or other perky leafy greens)
- 1/4 cup alfafa , tightly packed
- 1/2 tomato , sliced into rounds (3 - 4 slices)
- 3 - 4 beetroot slices (canned)
- Few pinches salt and pepper
Dressing:
- 1/4 tsp dijon mustard (mainly for thickening, so it clings)
- 1 1/2 tsp apple cider vinegar , or red wine/white wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 small garlic clove , finely grated or use garlic crusher
- 1/8 tsp each salt and pepper
Instructions
- Dress carrot first - Whisk the Dressing ingredients in a small bowl. Pour 3/4 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 generous 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 (1/3 - 1/2 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!
Notes
Best made and eaten immediately. This is not a sandwich that travels well as the juice from the tomato, beetroot etc will make the bread soggy.
Nutrition per sandwich, assuming 1/3 cup avocado used.
Nutrition
Calories: 388cal | Carbohydrates: 41g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Sodium: 1490mg | Potassium: 906mg | Fiber: 10g | Sugar: 10g | Vitamin A: 14104IU | Vitamin C: 27mg | Calcium: 157mg | Iron: 4mg