This Vegetarian Avocado Sandwich is perfect for busy weekdays when a healthy lunch is required! It's packed with flavor, texture, and nutrition to keep you fueled and energized until your next meal.
Place the slices of bread on a plate or cutting board. Divide the avocado sauce between each slice, and spread evenly. Season with freshly ground black pepper as desired.
Top two slices of bread with the remaining ingredients, dividing them evenly between the two sandwiches. Close the sandwich with the other slice of bread, and cut as desired. Enjoy!
1 ½ cups tightly packed baby spinach, 18 thin cucumber slices, 4-6 slices provolone cheese, 1 cup kale microgreens
Notes
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.