Ingredients:

  • 85g avocado, pitted and peeled
  • 60g full-fat Greek yogurt
  • 15ml fresh lemon juice
  • 5ml lemon zest
  • 10g fresh parsley, packed
  • 6g fresh basil leaves
  • 3g fresh chives, chopped
  • 1 small clove garlic, minced
  • 3g sea salt
  • 1g black pepper
  • 56g whole-grain bread
  • 56g English cucumber, thinly sliced
  • 15g baby spinach
  • 28g red onion, thinly sliced
  • 28g heirloom tomato, thinly sliced

Instructions:

  1. Combine the avocado, Greek yogurt, lemon juice, lemon zest, parsley, basil, chives, and garlic in a food processor. Pulse until smooth and vibrant green, then stir in salt and pepper by hand.
  2. Thinly slice the cucumber, red onion, and tomato. Pat the cucumber and tomato slices dry with a paper towel to prevent sogginess.
  3. Lightly toast the bread slices until warm and firm to create a moisture barrier.
  4. Spread a generous layer of the Green Goddess dressing on both slices of toast, reaching the edges.
  5. Layer the ingredients in the following order: baby spinach, cucumber slices, tomato slices, and red onion.
  6. Place the second slice of toast (dressing side down) on top, press down gently to set the layers, and slice diagonally.