Most Salad Sandwiches are very bland. This one doesn’t! I treat it like I would a dressed salad, stuffed with rolls. Each component has flavor, and it all comes together really well. Now THIS is a veggie sandwich worth making!!
How I make my Salad Sandwich
I don’t know how this keeps happening but the Easter Bunny still seems to find me every year, even though I’m an adult now. I mean, shut up, I’m not complaining, even if my jeans don’t fit.
So after enjoying a long weekend, this girl needed some delicious vegetarian food. But virtuous doesn’t mean bland! So that’s exactly what it is – a truly delicious Salad Sandwich, thanks to the light vinaigrette used to lightly pickle the carrots and season the vegetables so that every bite is properly seasoned, juicy and delicious. Honestly, this is so much better than filling a roll with a pile of raw vegetables!
Ingredients in my Sandwich Salad
Here’s what you need to make my Salad Sandwiches. This is a healthy veggie-only sandwich, so no protein or cheese (surprisingly). But it’s a blank canvas – add sliced boiled eggs, boiled chicken, cold cuts (ham etc). And yes, I may have included cheese once or twice. 😅
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Rolls – I have chosen whole wheat. Because, virtuous! #WellnessQueen But any roll or slice will do. You can even roll it into flatbread to make a great veggie wrap!
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get dressed – A simple vinaigrette made with apple cider vinegar (or actually, any vinegar will do), extra virgin olive oil, dijon mustard (to thicken, to stick), garlic (because – garlic!), plus a little salt and pepper. It’s used to lightly pickle shredded carrots and dress baby spinach, two components that I think need a little help to be delicious in this big veggie sandwich.
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carrot – One small carrot, about 18cm/7.” long and quite thin. I feel very satisfied knowing I have whole carrot on my sandwich. But that’s okay, your sandwich will still work if you use a half large. Promise! 😇
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Baby spinach – I used baby spinach for convenience, but you can actually use any leafy vegetable here. For larger or tougher leaves (kale, cos/romaine, iceberg, radish), slice them (the tougher the leaf, the finer the slices).
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alfalfa – I feel like its ultimate purpose in life is to put in sandwiches, adding soft greenery that actually stays put rather than sliding all over the place (I glare Youtomato!). I barely use it, but when I make salad sandwiches, I’ll make a special trip just to get it.
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Tomato – That’s it, I’m back to being friends with tomatoes which add important freshness!
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beet – Canned. Because fresh beets are a commitment I don’t make for a salad sandwich. 😅 Plus, I love the extra juiciness you get from canned beets.
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Avocado – This is what I use as a substitute for butter, mayo, cream cheese, and all the other delicious things I like to slather on sandwiches and burgers. It also acts as food glue here, so nothing comes out the other side of the sandwich when you bite into it.
Oh – too. this is how I destroy it. What, you didn’t know that the skin is made from bowls?? 🙂
How to make my Sandwich Salad
As mentioned above, carrots and baby spinach are components of dressing salads, to add flavor and soften them enough to relax and blend better into the sandwich. The dressing uses mostly carrots (grated = lots of surface area), then I just “wipe” the used dressing container with baby spinach, which is more than enough to coat it lightly.
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Shaking sauce ingredients in a small bowl.
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Pouring 3/4 of the dressing into a separate small bowl (for the carrots), basically leaving just the layer of dressing on the bottom and walls of the bowl that we need for the baby spinach. Set the bowl of baby spinach aside for now.
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wilted carrots – Add the carrots and stir with your fingers until coated in the sauce. Then set it aside while you get on with everything else. Even 5 minutes in the sauce is enough for the carrots to fall down a bit so they stick better into the sandwich. Nobody wants a bit of carrot on their salad sandwich!
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Lazy to crush the avo – Use a fork to mash the avocado on the skin with a pinch of salt and pepper. (If you’re making more than one sandwich or are just a casual person who isn’t always looking for time-saving ways to do things, just put the meat in a bowl and blend!)
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Stir in baby spinach – Just before assembling, put the baby spinach in a bowl with barely any sauce on it and brush the sides and base with the baby spinach, tossing as you go to coat (this isn’t as hard to do as it sounds. needs words to describe it!!)
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Assemble – Divide the roll in half. Brush the base and lid with avocado. It’s the element that adds creaminess to our sandwiches, replaces guiltier ingredients like butter and mayonnaise, and acts like glue to hold things in place. So don’t hold back!
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Stack them all together – Top of the base (in this order) – sliced tomatoes, a pinch of salt and pepper, spinach, sliced beets, carrots (leave the juice in the bowl), alfalfa, sandwich lid.
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Then eat! Enjoy! Feel virtuous! Your skin glows!
Seriously though, this is a really hefty sandwich that just makes you feel good without feeling like you’re eating bland raw vegetables. I’ve had two meals today – the one in the video is breakfast, and the photo is lunch! And I still feel very satisfied, full, and satisfied – that’s a great combination, if you ask me. 😆
OKAY. Virtue is complete. Save those calorie credits because JB will be back on Friday with something you’ll want to shop for! -Nagi x
Pay attention to how to make it
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Nagi Salad Sandwiches
Sandwich
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Portion1
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Recipe video above. Salad sandwiches can be so boring. This one doesn’t! I basically treat it like a stuffed dressed salad in a roll with a little vinaigrette used to pickle the carrots and dress the greens. Honestly, it’s much better than eating a bunch of raw vegetables!
Ingredients
- 1 soft rolls whole wheat or white (or sliced bread, wrap)
- 1 small carrot peel, grate using a box grater (3/4 cup lightly packed per sandwich)
- 1/2 ripe avocado
- 1 Lightly packaged cup baby spinach leaves (or rocket, or sliced iceberg, kale, cos/romaine, or other leafy greens)
- 1/4 cup alpha crowded
- 1/2 tomato sliced round (3 – 4 pieces)
- 3 – 4 beet slices (canned)
- A little a pinch salt and pepper
Prevent screen from sleeping
instructions
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Decorate the carrots first – Beat the dressing ingredients in a small bowl. Pour 3/4 of the dressing into a separate bowl, add the carrots, stir with your fingers. (Leave the remaining sauce in another bowl for now, don’t add too much).
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Lazy to crush avocados – Use a fork to mash the avocado flesh in the skin with a little salt and pepper. (If enlarging or you prefer normal, put the meat in a bowl and puree).
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Dress up baby spinach – As you read to assemble the sandwiches, toss baby spinach into the remaining sauce (“wipe” the sides of the bowl until clean).
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Gather – Cut the rolls in half. Coat the lid and base with mashed avocado (1/3 – 1/2 cup). Place the tomato slices on the base, sprinkle with a little salt and pepper. Top with baby spinach, beets, carrots, then finally the alfalfa. Close, eat!
Recipe Notes:
Nutrition per sandwich, assuming 1/3 cup avocado is used.
Nutrition Information:
Calories: 388cal (19%)Carbohydrate: 41G (14%)Proteins: 11G (22%)Fat: 24G (37%)Saturated fat: 3G (19%)Polyunsaturated fats: 4GMonounsaturated fats: 15GTrans Fat: 0.02GSodium: 1490mg (65%)Potassium: 906mg (26%)Fiber: 10G (42%)Sugar: 10G (11%)vitamin A: 14104IU (282%)Vitamin C: 27mg (33%)Calcium: 157mg (16%)Iron: 4mg (22%)
Remembering Dozer
Easter has always been a time of conflict for Dozer. Not a fan of bunny ears….
…but he loves it when I make Easter roast lamb! Once the smell started spreading throughout the house, he would park himself right near the oven, just in case. The times I’ve made 12 hour lamb chops and left them in the oven overnight, he’s fallen asleep in front of the oven until I call him away. my sleeping time!!
And secretly, even though *everyone* knows that meat with bones is much juicier than boneless, sometimes I purposely choose to make boneless lamb chops so I can cut off the bones and give them to Dozer.
Yes. Easter was truly a time of conflict for him!
I miss you, Dozer. Easter wouldn’t be the same without you babysitting the lamb. I hope the Easter bunny brings you giant roast beef instead of tiny eggs this year. Love your mom xx
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