Pickled Bulb Green Goddess Sandwich

Think of this Pickled Bulb Green Goddess Sandwich as basically a salad stuffed between two slices of bread—and a healthy way to up the ante of your midday meal. It stars the vinegary bite of pickled onions and leeks. Yes please! You can also reinvent this recipe as a grain bowl. Top cooked grains like quinoa with the baby greens, chopped smoked tofu, diced avocado, and sliced cucumber. Drizzle on the green goddess dressing and finish with a handful of pickled bulbs.

Tip: Mellow out

Raw red onion adds a bright, crisp note to salads and to sandwiches like this one. The key is soaking the sliced onion in ice water for about 30 minutes before adding the onion to the mix. Skip this step and the enzymes that are released once the onion is cut can make it overpowering and pungent.

Pickled Bulb Green Goddess Sandwich

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Servings

4

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Ingredients

• 3/4 cup white-wine vinegar
• 1 Tbsp honey
• 1 tsp salt plus extra
• 1 tsp yellow mustard seeds
• 1/2 tsp red pepper flakes
• 1 cup thinly sliced onion soaked in ice water for 30 minutes
• 1 cup thinly sliced leek
• 1/4 cup mayonnaise
• 1/4 cup Plain yogurt dairy free if desired
• 1/3 cup basil
• 1/4 cup chopped chives
• 1 Tbsp fresh lemon juice
• 1 large avocado peeled, pitted, and thinly sliced
• 8 sliced whole grain or gluten-free bread dairy free if desired, toasted
• 4 cups baby greens
• 1 cup sliced cucumber
• 2-7 1/2 oz pkgs smoked tofu, sliced in half lengthwise

Ingredients 3/4 cup white-wine vinegar 1 Tbsp honey 1 tsp salt plus extra 1 tsp yellow mustard seeds 1/2 tsp red pepper flakes 1 cup thinly sliced onion soaked in ice water for 30 minutes 1 cup thinly sliced leek 1/4 cup mayonnaise 1/4 cup Plain yogurt dairy free if desired 1/3 cup basil 1/4 cup chopped chives 1 Tbsp fresh lemon juice 1 large avocado peeled, pitted, and thinly sliced 8 sliced whole grain or gluten-free bread dairy free if desired, toasted 4 cups baby greens 1 cup sliced cucumber 2-7 1/2 oz pkgs smoked tofu, sliced in half lengthwise

Servings 4 Print Recipe

Instructions

1. In medium saucepan, bring vinegar, 3/4 cup water, honey, 1 tsp salt, mustard seeds, and red pepper flakes to a boil; heat until honey and salt have dissolved.
2. Place onion and leek in bowl, cover with vinegar mixture, and let sit for at least 2 hours. Refrigerate, covered tightly, for up to 2 weeks.
3. In blender, place mayo, yogurt, basil, chives, lemon juice, and a pinch of salt. Puree until smooth.
4. Divide and smash avocado on 4 slices of toasted bread. Arrange greens and cucumbers over avocado. Top with tofu and pile pickled bulbs on top. Spread remaining 4 bread slices with green goddess sauce and place on sandwich sauce-side down. Slice sandwiches in half to serve.

Recipe Notes

Per serving: 463 calories; 22 g protein; 25 g total fat (4 g sat. fat); 35 g total carbohydrates (11 g sugars, 9 g fiber); 652 mg sodium