- 4 slices Rye Bread
- 4 Tablespoons Hummus
- 3 leaves of Red Leaf Lettuce
- 1 Avocado
- 3 Artichoke Hearts
- 1 small Zucchini
- small handful Sprouts
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.
Try this recipe with my Homemade Classic Hummus recipe: http://foodbyjonister.com/recipe/classic-hummus/
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