Meatless Monday: Light, fresh veggie sandwiches with tons of crunch

Biting into a crunchy sandwich with a creamy element is a great way to enjoy a lunch or dinner. With their carrot, avocado and cucumber combo, these sandwiches are perfect during the warm-weather months. I’ve amped these up by adding a creamy (and zesty) horseradish dressing that is a perfect match.


In the summer, there’s no denying that you don’t want to spend oodles of time in a hot kitchen prepping meals. For a flavorful and cool Meatless Monday meal, try these crunchy cucumber, carrot, and avocado sandwiches with creamy horseradish dressing.


Cukes scream summer, and they taste pretty darn good on these sandwiches. The creamy avocado and crunchy carrots pair well with the zesty horseradish dressing which is easy to make. In fact, you might have a bit leftover to use as a yummy dip for other veggies.

Crunchy cucumber, carrot, and avocado sandwiches with creamy horseradish dressing recipe

Include any of your favorite veggies in this sandwich. Imagine how tasty (and pretty) red bell peppers and green onions would be.

Serves 4

Total time: 10 minutes


For the horseradish dressing

  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tablespoons prepared horseradish, more or less to taste
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the sandwiches

  • 8 slices sandwich bread
  • 3 medium-sized, ripe avocadoes, peeled, pitted, and sliced
  • 2 large cucumbers, ends trimmed, and cut into thin rounds
  • 1/3 cup shredded carrot


For the horseradish dressing

  1. Combine the yogurt, mayonnaise, horseradish, garlic, salt and pepper. Mix to combine. Taste and adjust the seasoning as needed.
  2. Refrigerate until ready to use.

For the sandwiches

  1. Lay out 4 slices of bread. Spread about 2 tablespoons of the horseradish dressing on the bread. Divide the remaining sandwich ingredients evenly. First add the cucumber slices, then the carrot and finally the avocado slices to each slice of bread.
  2. Top with the remaining bread, slice and serve immediately.
meatless monday

More Meatless Monday recipes

Grilled tofu with cilantro-avocado noodles and cherry tomatoes
Chilled tortellini, tomato, and melon salad with lemon-mint dressing
Roasted blueberry and arugula salad with lemon-Champagne vinaigrette