Green Goddess Salmon Sandwich
This Green Goddess Salmon Sandwich is the perfect light and healthy springtime lunch! It's filled with loads of fresh veggies and salty smoked salmon!
Servings 4 Sandwiches
Ingredients
For the Sandwich
- 1 Red Onion (thinly sliced)
- 1 cup Water
- 1/2 cup Apple Cider Vinegar
- 1 tbsp Granulated Sugar
- 1 1/2 tsp Kosher Salt
- 8 Slices Multigrain Bread (I used Paris Baguette's Omega Grain Bread)
- 1 Head Boston or Butter Lettuce
- 12 oz Smoked Salmon
- 2 Avocados (sliced)
- 1 cup Alfalfa Sprouts
For the Green Goddess Dressing
- 1/4 cup Mayo
- 1/4 cup Plain Greek Yogurt
- 1 1/2 tbsp Chives (roughly chopped)
- 1 1/2 tbsp Basil (roughly chopped)
- 1 1/2 tbsp Tarragon (roughly chopped)
- 1 1/2 tbsp Parsley (roughly chopped)
- 1 Garlic Clove (roughly chopped)
- 1 tbsp White Wine Vinegar
- 1 tsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Honey
- 1/4 tsp Kosher Salt
Instructions
For the Green Goddess Dressing
- Place all of the ingredients into a blender and blend until smooth. Set aside for later.
For the Sandwich
- To make the pickled red onions, heat the water, apple cider vinegar, sugar, and salt in a small pot over the stove until it begins to simmer. Place the sliced red onions into a bowl, and pour the heated liquid over them. Allow the red onions to pickle in the liquid. This is best made the day before, but they can also be used after a few hours after sitting in the pickling liquid.
- To assemble the sandwich, spread a few spoonfuls of the green goddess dressing onto both slices of bread. On one slice, begin layering on a few leaves of Boston lettuce. Then add on about 3oz of smoked salmon. Fan out the slices from half an avocado and place it on top of the salmon. Add on the pickled onions and then about 1/2 cup of alfalfa sprouts. Finish by placing the other slice of bread on top. Repeat these steps to assemble the remaining sandwiches and enjoy!
Notes
*Pickled Red Onions recipe from Rachel Cooks