Cucumber avocado sandwich with Pomegranate Mayo
This cucumber avocado sandwich is a light and delicious treat for any lunch or even dinner. It’s a no cook sandwich which makes it great for spring and summer or any hot day. It has a delicious flavor that is crisp, and the pomegranate taste isn’t overwhelming. You can make your own homemade Pomegranate Vinegarette, get this great one on Amazon, or buy at your local grocer. I’m a fan of easy, so I buy mine. This is all about quick cooking after all. We need the time to enjoy a glass of wine.
+Pinot Grigio or if you like bubbles Prosecco would be delightful with this sandwich.
4 slices of whole grain bread (toasted if you prefer)
1 large Cucumber
1 large Avocado
2 T Plain Greek Yogurt
¼ C Light Mayo (or regular for more yumminess)
3 T Pomegranate Vinaigrette
If you have a spiralizer, make spirals out of the entire cucumber. If you don’t, then thinly slice the cucumber into 1/8 inch slices (approximately). Place in a medium sized bowl and toss the cukes (this is what we call it in the food service business) with the plain Greek yogurt.
In a small bowl, whisk together the mayo and pomegranate vinaigrette until smooth and well blended.
Halve the avocado and make ¼ inch slices in the meat while still in the skin. Scoop out with a tablespoon.
Spread pom-mayo on one slice of bread, then top with ½ of the yogurt covered cucumbers, layer with ½ of the avocados, then add a generous amount of the pom-mayo on the second slice and top the sandwich.
This is a delicious healthy sandwich and is a nice no-cook treat in the summer.
Makes 2 sandwiches.
As always, happy cooking!