Ingredients

1 soft bread roll, wholemeal or white (or sliced bread, wraps)

1 small carrot, peeled and grated (about 3/4 cup lightly packed per sandwich)

1/2 ripe avocado

1 lightly packed cup baby spinach leaves (or rocket, sliced iceberg, kale, cos/romaine, or other leafy greens)

1/4 cup alfalfa, tightly packed

1/2 tomato, sliced into 3–4 rounds

3–4 beetroot slices (canned)

Few pinches salt and pepper

Dressing:

1/4 tsp Dijon mustard
1 1/2 tsp apple cider vinegar (or red wine/white wine vinegar)
1 tbsp extra virgin olive oil

1/2 small garlic clove, finely grated or crushed
1/8 tsp salt
1/8 tsp pepper

Instructions

Step 1: Whisk the Dijon mustard, vinegar, olive oil, grated garlic, salt, and pepper in a small bowl to make the dressing. Pour about three-quarters of it into another bowl and add the grated carrot. Toss the carrot gently with your fingers to coat evenly. Leave the remaining dressing in the first bowl.

Step 2: Use a fork to gently smash the avocado flesh inside its skin with a pinch of salt and pepper. Alternatively, scoop the flesh into a bowl and smash it if you prefer.

Step 3: When ready to assemble, toss the baby spinach leaves in the remaining dressing, making sure to scrape the sides of the bowl to get all the flavor.

Step 4: Cut the bread roll in half. Spread the smashed avocado generously on both the top and bottom halves (about 1/3 to 1/2 cup). On the bottom half, layer the tomato slices and sprinkle lightly with salt and pepper. Add the dressed baby spinach, beetroot slices, dressed carrot, and finish with alfalfa sprouts.

Step 5: Place the top half of the bread roll on the assembled filling, press lightly, and enjoy your fresh, flavorful salad sandwich.

Tips & Variations

Use any leafy greens you prefer or have on hand, such as kale, rocket, or romaine for different textures and flavors.

For extra protein, add slices of boiled egg, grilled chicken, or your favorite cheese.

Swap the beetroot slices for roasted red peppers or cucumber for a different twist.

If you like a bit of heat, add a dash of chili flakes to the dressing or avocado smash.

FAQs

Can I use other types of bread?

Yes, you can use sliced bread, wraps, or any bread roll you prefer. Just choose a soft bread to keep the sandwich easy to eat and light in texture.

Can I prepare this sandwich in advance?

While you can prepare the ingredients ahead of time, it’s best to assemble the sandwich just before eating. This prevents the bread from becoming soggy and keeps the vegetables fresh and crisp.