Kenya Veggie Sandwich




    2 cups apple cider vinegar
    ½ cup (packed) light brown sugar
    ¼ cup kosher salt
    4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles

Dressing and Assembly

    ¼ cup buttermilk
    ¼ cup plain whole-milk Greek yogurt
    1 tablespoon fresh lemon juice
    6 tablespoons olive oil, divided
    Kosher salt, freshly ground pepper
    2 ripe avocados, halved
    6 ounces fresh goat cheese
    6 cups mixed lettuce leaves, ribs removed if thick
    8 slices multigrain bread, toasted
    ½ English hothouse cucumber, thinly sliced on a diagonal
    2 cups sprouts



Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.

Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.

Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.

Copyright © 2024 Avocado Society of Kenya. All Rights Reserved. Concept by: FellTech.