Monday, June 5, 2017

Recipe!! Cucumber & Avocado Sandwich

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.

Happy Cooking!
~Stella~


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)
- Serve

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