Bursting with bright pickled onions, lots of greens, and a creamy, lemony edamame spread, this avocado sandwich is a must-try lunch recipe!
This avocado sandwich is the ULTIMATE vegetarian sandwich. Yep, I said it. I don’t know about you, but I’ve certainly had my fair share of disappointing veggie sandwiches. They’re bland, boring, and not at all filling. Not the case here! This avocado sandwich is jam-packed with flavor and texture, and it’s guaranteed to keep you full till dinnertime. I’m obsessed with it, and I think you will be too!
Aside from the avocado, the key ingredient here is a lemon edamame spread. It’s super creamy and bright, and it packs this sandwich with plant-based protein. Along with the other fresh fixings in this recipe, it makes this avocado sandwich a perfect balanced lunch.
Avocado Sandwich Fixings
Ready to make this avocado sandwich? Here’s what you’ll need:
- Avocado slices – It couldn’t be an avocado sandwich without them!
- Lemon edamame spread – Made with cilantro and green onion, it makes this sandwich super fresh, yet hearty at the same time. It will keep for 4 to 5 days in the fridge, so it’s a great component to make ahead and keep on hand for avocado sandwiches all week!
- Cucumber slices – They add the perfect crunch.
- Greens – Arugula and microgreens make this sandwich a veritable green machine!
- Pickled red onion – My go-to ingredient for giving anything a bright pop of flavor.
Slather your favorite grainy bread with the lemon edamame spread, and layer on the cucumbers, avocado, greens, and pickled onions. Then, enjoy!
Find the full recipe and measurements below.
I love this recipe as written, but like all sandwich recipes, it’s super flexible. If you don’t have one of the ingredients, skip it, or swap in what you do have. Use radishes instead of cucumbers, or replace the arugula and microgreens with baby lettuces, spinach, or alfalfa sprouts. Instead of making the lemon edamame spread, slather your sandwich with pesto, hummus, or tzatziki. The options are endless! Have fun making this sandwich your own.
Avocado Sandwich Serving Suggestions
This avocado sandwich is best right after it’s made, as the avocado starts to brown once it’s cut open. If you want to get ahead, prep the other components in advance – slice the cucumbers, make the pickled onions, blend up the edamame spread, etc. Then, slice the avocado and layer everything together right before you eat (or a few hours before you eat if you’re packing it for lunch). Find more of my best meal prep tips here!
Enjoy this avocado sandwich on its own, or pair it with a soup or a salad for a heartier meal. It’d be fantastic with any of these recipes:
- Creamy Asparagus Soup
- Carrot Ginger Soup
- Rainbow Kale Salad
- Caesar Salad
- Mediterranean Chickpea Salad
- Greek Salad
- Cucumber Salad
- Best Broccoli Salad
For more ideas, check out my 37 Best Salad Recipes or 25 Best Soups!
More Favorite Sandwiches and Toasts
If you love this avocado sandwich, try one of these healthy recipes next:
- Egg Salad Sandwich (or Vegan Egg Salad!)
- Avocado Toast, 5 ways!
- Chickpea Salad Sandwich
- Seared Tofu Banh Mi
- BBQ Jackfruit Sandwiches
Then, check out this post for more healthy lunch ideas!
- 1½ cups edamame
- ¼ cup cilantro
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped scallions
- ½ small garlic clove or a pinch of garlic powder
- 2 tablespoons olive oil
- 1 to 3 tablespoons water
- ½ teaspoon sea salt, more to taste
- 8 slices eureka! Organic Top Seed Bread
- cucumber slices
- 1 small avocado, sliced
- Pickled onions
- 2 cups of arugula and/or micro greens
- Make the sandwich filling: Place the edamame, cilantro, lemon juice, scallions, garlic, and sea salt into the bowl of a food processor. Pulse until chopped. Add the olive oil and blend until smooth. Add up to 3 tablespoons of water to create a smooth, spreadable consistency. Season to taste and chill until ready to use. The filling can be in advance and stored in the fridge for 3 to 4 days.
- Spread the edamame sandwich filling on 4 slices of bread. Top with the cucumber and avocado slices, pickled onions, arugula and the remaining bread slices.
Do you think raw peas could be used in lieu of edamame?
Hi Jill, you could use thawed frozen peas, or blanch fresh peas for a few minutes.
I ove everything in this vegan sandwich is amazing and so delicious, if you want to start your day in a right way this sandwich recipe is the answer. Thank you for sharing with us.
Made this for dinner tonight (with homemade English muffin bread) and it was delicious! Will definitely add this to the regular rotation.
This looks amazing! Question: Can you substitute shallots for the red onions?
Thank you so much Jeanine! I love the lemon edamame tea sandwich at the Steeping Room, but this is so much better. I just made a sandwich, ate it, and made another-it’s so good! The pickled onions really punched it up (plus they’re so pretty). This is my new favorite lunch.
I’ve yet to see cilantro in a grocery store in Switzerland and always replace it with coriander. Not sure whether it’s an appropriate substitute but the spread was still yummy.
I’m pretty sure coriander is just another name for cilantro, so you actually haven’t substituted anything!
Did you use frozen edamame? I have some in the freezer but not sure if I should cook it first or this recipe? I think I’ve seen edamame fresh in the produce section but not sure which you used?
Yep – frozen, I buy it shelled (because it’s easier), and I let it thaw either by leaving it out at room temp, or by putting it in a bowl under drizzling water for a few minutes. No need to cook it, just thaw it.
Wow! Not sure that the edamame spread will actually last until dinner time. It has perfect summer flavors. Want to try it with some good chèvre too. A new favorite.
So green and wonderful! Just what I am craving right now!
Sorry for the typo in your name *Jeanine
no problem! I hope you enjoy the sandwich 🙂
Thank you thank you so much Jeanie! This sandwich from the steeping room is my favorite and in the back of my mind I have been wanting to recreate it at home … this is awesome. Looks really delicious. Thank you again!
it looks so pretty I would have a hard time convincing myself to eat it!
will try it though looks DELISH
Pretty good recipe the edamame was hardly distinguishable. My onion may have been extra hot but to me that flavor was a bit too strong. I like the idea of adding an extra avacado and if I make this again I think that’s just what I’ll do.
Hi Maria – a quick tip: if you rinse your onion slices under cold water (and pat dry before using), it helps reduce that strong onion-y flavor.
What an absolutely beautifully green sandwich! I am always inspired by you to eat more greens!
This sandwich, like all your recipes, looks amazing. Thanks!
I’ve noticed that many of your recipes use cilantro, and I love cilantro, but I wonder if you ever have trouble finding it? Probably not in Texas where traditional Mexican food is ubiquitous. But in my area it seems like the cilantro in even the decent grocery stores is usually wilted, expensive, or even non-existent. This year I planted a cilantro plant in a container to try to supply myself, but it has grown very slowly. If I’m lucky, I’ll be able to make two tacos by August! 🙂
Same here – I have to taste test it every time because often it is rancid, or they won’t have it. I have to settle for the “Cilantro paste” more often than I’d care to admit.
Oh that’s good to know – I do get really good cilantro here. It’s the easiest (and usually cheapest) herb for me to find. But it’s helpful to know that it’s not as available in other areas! Basil is a good sub here (and in many recipes). It’s not exactly the same flavor, but it would be lovely in it’s own way.
That being said, I have tried to grow cilantro and it didn’t work very well – I’ve had better luck growing basil and other herbs. (until it gets too hot and I forget to water them :/)
It is very easy to grow even in pots.
This sandwich is stunning! Seriously one of the prettiest (and most delicious looking) I’ve ever seen. And that lemon-edamame filling sounds amazing!