Hey, everyone! Today's recipe is a recipe for Cucumber and Avacado sandwich spread. This has been a favorite of mine this summer.
It is super easy to make and it can be made in bulk!
I have made it to store in the fridge for easy lunches during the week and I made a tub for a road trip!
If you are looking for something a bit more hearty, adding our Bacon Mushrooms on top complements it perfectly!
You can store this for about a week in the refrigerator, just keep in mind that the cucumbers will kick out liquid as the sit. You may want to make your recipe with a bit less lemon juice and apple cider vinegar if you plan on storing it in the refrigerator.
If you use this recipe or even put your own spin on it take a picture and tag us in it on Facebook at The Smoothie Vegetarians, or tag us on Instagram @smoothievegetarians or Twitter @smoothievegies!
Cucumber & Avacado Sandwich Recipe
Makes 4 servings
1 Cucumber, with seeds removed, cut in 4ths and sliced as thin as you can
2 Avocados, mashed
Juice of one lemon
2 minced garlic cloves
1 green onion, minced
1/8 cup Apple cider vinegar
1 tablespoon whole grain mustard
1 teaspoon dill
1/4 teaspoon chili powder
Salt and pepper to taste
Two pieces of your favorite bread
**Optional Mushroom Bacon (Recipe HERE)
- Toast your bread
- Mix all of the other ingredients in a bowl
- Scoop mixture onto toasted bread
- Top with mushroom bacon (optional)