Avocado Sprouts Sandwich with Spiralized Cucumber and Pesto

Sometimes your body just needs a break from meat. When I feel this way, especially if I’ve fallen off the wagon and eaten something junky, I crave fresh vegetables and light and airy sandwiches or salads. Eating foods like that can be really refreshing, but not always filling. You won’t have that problem with this sandwich. Loaded with healthy fats from the avocado, fiber from the spiralized cucumber, and protein from the nuts in pesto, you have a filling but plant-based meal that will have you craving vegetables all day every day.

Serves 1 or 2

2 slices whole-grain bread

1 medium or large ripe avocado

1⁄2 cucumber

2 slices from a large tomato

1⁄2 cup clover or alfalfa sprouts

2 tablespoons Almond Pesto (see Avocado Toast in Chapter 3)

1. Lay 1 slice of bread flat on the counter. Slice the avocado in half, scoop out both sides with a fork, and place onto bread. Mash avocado down with a fork until mostly smooth, leaving a few chunks here and there.
2. Cut off both ends of your halved cucumber and spiralize using a straight blade so the noodles come out like ribbons. Place in between two paper towels and pat down to soak up excess moisture. Place on top of avocado. Top with sliced tomato and sprouts.
3. On the other slice of bread, spread pesto evenly. Cover other half with this slice of bread. Press the pieces of bread together so sandwich stays firm.

Avocado Sprouts Sandwich with Spiralized Cucumber and Pesto