Uploaded April 2026 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/nagis-salad-sandwich
Salad sandwiches can be so boring. This one isn't! I essentially treat it like a dressed salad stuffed in a roll with a little vinaigrette used to lightly pickle the carrot and dress the greens. Honestly, it is so much nicer than eating a mound of plain raw vegetables! - N x ❤️
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Nagi’s Salad Sandwich
1 bread roll, wholemeal (on theme), soft
1 small carrot, peeled, grated using a box grater (3/4 cup grated per sandwich)
1/2 ripe avocado – smush in skin with fork with salt & pepper
1 lightly packed cup baby spinach leaves (or rocket, or sliced iceberg, kale, cos/romaine, or other perky leafy greens)
1/4 cup alfafa, tightly packed
1/2 tomato, sliced into rounds (3 – 4 slices)
3 – 4 beetroot slices (canned)
Few pinches salt and pepper
DRESSING – whisk in bowl:
1/4 tsp Dijon mustard (mainly for thickening, so it clings)
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 use garlic crusher
1/8 tsp each salt and pepper
1. Toss carrot with 3/4 of the dressing in a bowl (leave rest of dressing in separate bowl). Just prior to assembling, toss baby spinach in rest of dressing (I use the bowl I made the dressing in and “wipe” the walls/base clean using the baby spinach).
2. Split roll, smear avocado on lid and base. Top base in this order: tomato, sprinkle salt and pepper, baby spinach, beetroot, grated carrot, alfalfa, lid. EAT!
#recipetineats #saladsandwich #veggiesandwich
Recipe ⬇️ or print: recipetineats.com/nagis-salad-sandwich
Salad sandwiches can be so boring. This one isn't! I essentially treat it like a dressed salad stuffed in a roll with a little vinaigrette used to lightly pickle the carrot and dress the greens. Honestly, it is so much nicer than eating a mound of plain raw vegetables! - N x ❤️
----------------------
Nagi’s Salad Sandwich
1 bread roll, wholemeal (on theme), soft
1 small carrot, peeled, grated using a box grater (3/4 cup grated per sandwich)
1/2 ripe avocado – smush in skin with fork with salt & pepper
1 lightly packed cup baby spinach leaves (or rocket, or sliced iceberg, kale, cos/romaine, or other perky leafy greens)
1/4 cup alfafa, tightly packed
1/2 tomato, sliced into rounds (3 – 4 slices)
3 – 4 beetroot slices (canned)
Few pinches salt and pepper
DRESSING – whisk in bowl:
1/4 tsp Dijon mustard (mainly for thickening, so it clings)
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 use garlic crusher
1/8 tsp each salt and pepper
1. Toss carrot with 3/4 of the dressing in a bowl (leave rest of dressing in separate bowl). Just prior to assembling, toss baby spinach in rest of dressing (I use the bowl I made the dressing in and “wipe” the walls/base clean using the baby spinach).
2. Split roll, smear avocado on lid and base. Top base in this order: tomato, sprinkle salt and pepper, baby spinach, beetroot, grated carrot, alfalfa, lid. EAT!
#recipetineats #saladsandwich #veggiesandwich
