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Vegetarian avocado sandwich filled with vetables
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5 from 153 votes

Vegetarian Avocado Sandwich

Ready to serve in minutes, this vegetarian avocado sandwich is fresh, healthy and extra tasty! Perfect for a quick lunch during a busy day!
Course Sandwich
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 serving
Calories 439kcal
Author Yumna Jawad


  • ½ ripe avocado
  • ¼ teaspoon garlic powder
  • ½ lemon juiced
  • Kosher salt to taste
  • freshly cracked black pepper to taste
  • 2 slices sandwich bread toasted
  • 2 tablespoons crumbled feta cheese
  • 3-4 thin tomato slices about ½ medium vine tomato
  • 7-8 thin cucumber slices about ¼ medium English cucumber
  • medium red onion thinly sliced (or 7-8 pickled onion slices)
  • 2 tablespoons alfalfa sprouts
  • 2 tablespoons fresh arugula
  • 1 teaspoon Dijon mustard


  • In a small bowl, mash avocado with garlic powder, and lemon juice. Season to taste with salt and pepper.
  • On one slice of bread, spread avocado mixture. Top with feta, tomato slices, cucumber slices, red onion, sprouts, and arugula.
  • One other slice of bread, spread Dijon and place this slice, Dijon-side down, onto the sandwich. Slice in half and serve immediately.


Storage: Store any leftovers wrapped tightly in plastic wrap. It will last for 24 hours, but the sandwich may soften, so enjoy immediately for best results.


Calories: 439kcal | Carbohydrates: 47g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 733mg | Potassium: 1038mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1584IU | Vitamin C: 56mg | Calcium: 396mg | Iron: 4mg