Strawberry/Mint/Avocado Sandwich…

Does this sandwich scream summer to you?

I had never fathomed putting fruit on sandwiches until the last year, but since I’ve made the leap I am now sneaking them in whenever I can. Peanut butter and jelly? Borrringggg… how about peanut butter and fresh strawberry? Or almond butter and crisp apple?

Whole Foods puts out a pamphlet once a month or so with a workweek’s (5 days) worth of meals that you can prepare for under $20 (supposedly…). And the best part- they are all super healthy, following their “Health Starts Here” program. Oh! And one more thing… they give you a shopping list for everything you need to buy for the week!

So, I decided to take a week off of menu planning and refrigerator-scrounging.

This was day one: cucumber sandwiches with strawberries and watercress. The lovely pink spread that you see lounging beneath my beauteous watercress and strawberries is fresh mint, more strawberries, and… (wait for it, all you health-food haters) silken tofu.

Eek! If you’re really hating on the tofu, you can always substitute in some cream cheese. But if you were to feed this to a friend, they probably wouldn’t guess what the spread was made from. That’s the beauty and the horror of tofu- it really just takes on the flavor of whatever it is mixed with/marinated in.

Anyways, here is the recipe. To keep with the strawberry theme… here’s a drink recipe I’ve had pinned for quite some time. I imagine you could definitely replace the basil with some fresh mint!

Cucumber Sandwiches (with strawberries and watercress)
makes 4 sandwiches
courtesy of Whole Foods Market

  • 8 strawberries (divided)
  • 4 oz soft tofu (or cream cheese…)
  • 1 T. fresh mint, chopped
  • 1 tsp.lemon zest (I forgot to put this in, but I’m sure it would have only made it better)
  • 1/2 cucumber, sliced thin (my photo does not show cukes, but the first time I made the sandwich I included them, and they were great of course)
  • 1 bunch watercress, long stems removed
  • 8 slices of a good whole wheat bread (I used WFM Seeduction loaf. So. Good.)
  • Sliced avocado. Duh. (my addition to the recipe)
  1. Chop four of the strawberries, and puree them with the fresh mint, lemon zest, and tofu/cream cheese in food processor or blender.
  2. Toast your bread. Unless you’re one of the weirdos of the world who doesn’t love crunchy sandwich bread. I won’t judge you, though.
  3. Spread that strawberry spread on one piece of toast, and follow it with the spicy watercress, crisp cucumber slices, and sweet strawberries.
  4. Smush some avocado on the other piece of toast. Smush both pieces of bread together. Cut your sandwich in half, because sandwiches always taste better that way.

Enjoy your taste of summer!

❤ Mrs. Webb

5 thoughts on “Strawberry/Mint/Avocado Sandwich…

  1. Pingback: Cherry Lentil Salad with Basil. | mrswebbinthekitchen

  2. Pingback: Kale, Carrot, and Avocado Salad. | mrswebbinthekitchen

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