Avocado Sandwich

Bursting with bright pickled onions, lots of greens, and a creamy, lemony edamame spread, this avocado sandwich is a must-try lunch recipe!

Avocado Sandwich

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.

Slices of bread with cucumbers and avocado

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.

Bread slices with avocado, cucumber, greens, and pickled onions

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.

Open-faced avocado sandwich

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:

For more ideas, check out my 37 Best Salad Recipes or 25 Best Soups!

Avocado sandwich recipe

More Favorite Sandwiches and Toasts

If you love this avocado sandwich, try one of these healthy recipes next:

Then, check out this post for more healthy lunch ideas!


5.0 from 6 reviews

Avocado Sandwich

 
Prep time
Total time
 
This avocado sandwich is the ULTIMATE vegetarian lunch! It's packed with flavor and texture, and it's guaranteed to keep you full till dinnertime.
Author:
Recipe type: Main dish
Cuisine: American
Serves: 4
Ingredients
Lemon-edamame sandwich filling:
  • 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
For the sandwiches:
  • 8 slices eureka! Organic Top Seed Bread
  • cucumber slices
  • 1 small avocado, sliced
  • Pickled onions
  • 2 cups of arugula and/or micro greens
Instructions
  1. 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.
  2. 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.

21 comments

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Rate this recipe (after making it):  

  1. Ashley from blissfulbasil.com
    06.01.2016

    This sandwich is stunning! Seriously one of the prettiest (and most delicious looking) I’ve ever seen. And that lemon-edamame filling sounds amazing!

  2. Kristin
    06.01.2016

    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! 🙂

    • kayla from realfoodhomemade.com
      06.01.2016

      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.

    • Jeanine Donofrio
      06.01.2016

      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 :/)

  3. Maria from bestmicrowavesguides.com
    06.02.2016

    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.

    • Jeanine Donofrio
      06.03.2016

      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.

  4. Sunitha
    06.02.2016

    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!

  5. Sunitha
    06.02.2016

    Sorry for the typo in your name *Jeanine

    • Jeanine Donofrio
      06.03.2016

      no problem! I hope you enjoy the sandwich 🙂

  6. IFB
    06.04.2016

    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.

  7. dhannon
    06.08.2016

    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?

    • Jeanine Donofrio
      06.08.2016

      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.

  8. Sandra
    06.11.2016

    Loved it!
    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.

    • Emily N.
      07.01.2016

      I’m pretty sure coriander is just another name for cilantro, so you actually haven’t substituted anything!

  9. Tenley
    06.11.2016

    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.

  10. Laura
    06.13.2016

    This looks amazing! Question: Can you substitute shallots for the red onions?

  11. Emily N.
    07.01.2016

    Made this for dinner tonight (with homemade English muffin bread) and it was delicious! Will definitely add this to the regular rotation.

  12. Boyan Minchev
    07.07.2017

    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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.