- 4 slices Rye Bread
- 4 Tablespoons Hummus
- 3 leaves of Red Leaf Lettuce
- 1 Avocado
- 3 Artichoke Hearts
- 1 small Zucchini
- small handful Sprouts
Healthy and nutritious spring vegetable sandwich with vibrant flavors.
I do love a good salad filled with a ton of green vegetables but have you ever tried it in between two perfectly toasted slices of bread?
Enter this gorgeous, yummy and full of spring vegetable sandwich!
With the spring, comes great vegetable harvest.
Zucchini, lettuce and artichokes are in their prime during the spring and early summer months.
Although zucchini is often considered a vegetable, it is botanically classified as a fruit!
Zucchini is rich in minerals, vitamins and many nutrients that can reduce your blood sugar, contributes to healthy digestion and can improve heart health!
Adding artichoke hearts that have been marinating in a brine adds a nice acidity to this sandwich.
The avocado adds healthy fats and the red lettuce leaves add crunch.
Sprouts are one of my favorite additions to any salad or sandwich.
The more vibrant in color, the more nutritious these micro greens are for us.
Sprouts are high levels of folate, magnesium, phosphorus, and vitamin K.
In fact, they have higher amounts of these nutrients than fully-grown versions of the same plants!
Ad dark rye sandwich bread is the perfect vehicle for this sandwich but any sourdough bread is great as well.
Prep your Veggies
Wash and dry your lettuce leaves.
Wash then slice your zucchini into long ribbons using a vegetable peeler.
Remove the artichoke hearts from the jar and carefully squeeze out any excess liquid then cut each artichoke heart in half.
Wash and dry the sprouts.
Cut your avocado lengthwise, carefully remove the pit then peel and thinly slice.
You can use store-bought hummus, but I highly recommend making homemade hummus.
Toast Bread & Assemble