Ingredients
Units
Scale
- sandwich/bagel bread, (I used Canyon Gluten-Free Bread and O’Dough’s Gluten-Free Everything Bagel)
- cucumber
- Kite Hill chive cream “cheese” style spread
- lettuce
- tomato
- sprouts, (I used broccoli + onion sprouts)
- avocado
Optional
- turnip
- kale pesto, (recipe below)
Kale Pesto
- 2 cup kale leaves, (torn from stem)
- 1 tbsp minced garlic
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/3 cup raw walnuts
- salt + pepper, to taste
Instructions
- If you’re making the kale pesto, which I recommend, go ahead and blend all ingredients in your blender/food processor until smooth. Store leftover pesto in a glass container in the fridge
- Assemble your sandwich by spreading the kale pesto and the cream “cheese” on both slices of your bread/bagel
- Wash your veggies, then thinly slice your avocado, tomato and cucumber (and turnip if using)
- Layer all the veggies and sprouts and enjoy!
Notes
** NOTE: You could also smash the avocado
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 1 Sandwich