Cream Cheese and Avocado Sandwiches
Garlicky Cucumbers
Ingredients
- ½ (8-oz) block cream cheese, softened
- 2 Tbsp mayonnaise
- ⅓ cup chopped pine nuts
- 2 green onions, chopped
- ½ tsp ground cumin
- 12 (1.5-oz) slices organic whole-grain sandwich bread
- 2 avocados, sliced
- 2 tomatoes, sliced
- 2 cups shredded carrots
- 2 cups loosely packed microgreens
Instructions
- Combine cream cheese, mayonnaise, pine nuts, onions, and cumin in a bowl. Spread cream cheese mixture on one side of each bread slice.
- Layer avocado, tomato, carrots, and microgreens on each of 6 coated bread slices. Top with remaining bread slices, cream cheese sides down.
Side Dish Ingredients
- 1 (16-oz) pkg mini cucumbers, quartered
- ½ cup natural rice vinegar
- ¼ cup warm water
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Place cucumbers in a shallow bowl. Whisk together vinegar and remaining ingredients in a small bowl.
- Pour vinegar mixture over cucumbers; cover and chill 30 minutes, stirring after 15 minutes. Use a slotted spoon to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
515
|
29
|
544
|
| Fat (g) | 29 | 0 | 29 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 15 | 1 | 16 |
| Carb (g) | 56 | 6 | 62 |
| Fiber (g) | 16 | 1 | 17 |
| Sodium (mg) | 474 | 409 | 883 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Matching Grocery List
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