Super Salad Sandwich
Recipe type: Sandwich, Lunch, Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 1-2
  • Grilled Zucchini
  • ½ small zucchini, trimmed and thinly sliced
  • ½ Tbsp extra virgin olive oil
  • 2/4 tsp Himalayan pink salt
  • Sandwich Bread
  • 2-4 slices gluten free bread, or bread of choice
  • Avocado Dressing
  • 1 avocado, flesh removed
  • ½ tsp garlic powder
  • ½ tsp apple cider vinegar
  • Fillings
  • Small handful fresh leafy greens of choice, I used spinach and swiss chard
  • ¼ red onion, peeled and thinly sliced
  • 4-5 slices canned sliced beetroot
  • 5 watercress stems
  • Salt and pepper, to taste
  1. Grilled Zucchini
  2. Heat an over-head grill to medium-high heat.
  3. Place thinly sliced zucchini under the grill and drizzle over olive oil and sprinkle with the salt.
  4. Grill zucchini until lightly golden and slightly crispy around the edges. Turning the slices over in-between grilling to ensure even cooking.
  5. Turn the grill off and remove zucchini slices, set aside on a clean board or plate.
  6. Avocado Dressing
  7. In a small mixing bowl, mash avocado with a fork.
  8. Add garlic and apple cider vinegar and mash with the fork until well blended.
  9. Fillings
  10. Take your sandwich bread slices and lay them out on a chopping board.
  11. Spread mashed avocado dressing generously over the top of each bread slice.
  12. On only one of the slices of bread, place a layer of fresh leafy greens over the avocado.
  13. Layer onion slices.
  14. Take your grilled zucchini slices and lay them across the onion.
  15. Add a layer of sliced beetroot then a layer of watercress stems.
  16. Season with salt and pepper.
  17. Cover with the other bread slices which only has the mashed avocado on it.
  18. Slice in half and enjoy!
Store pre-made sandwiches in an airtight container, refrigerated, for 1 day.
You can prepare your fillings before hand and then add them to your bread slices when ready.
Recipe by Wholesome Patisserie at