A super healthy, quick, nutritious lunch perfect for busy weekdays – full of flavor and texture!
- Divide avocado sauce equally between each slice of bread, and spread. Sprinkle each slice with freshly ground black pepper.
- Divide the following equally, and top two of the slices with: spinach, cucumber slices, provolone cheese, and microgreens. Top each sandwich with the remaining slice of bread.
- You’ll have leftover avocado sauce if using the entire recipe (you could easily halve it, too!). To store, top with plastic wrap (pressing tightly on the top to remove any air). Keep in fridge for 3-4 days.
- Category: Lunch