Nagi's Salad Sandwich

Ingredients

• 1 soft bread roll (, wholemeal or white (or sliced bread, wraps))
• 1 small carrot (, peeled, grated using a box grater (3/4 cup lightly packed per sandwich))
• 1/2 ripe avocado
• 1 lightly packed cup baby spinach leaves ((or rocket, or sliced iceberg, kale, cos/romaine, or other perky leafy greens))
• 1/4 cup alfafa (, tightly packed)
• 1/2 tomato (, sliced into rounds (3 - 4 slices))
• 3 - 4 beetroot slices ((canned))
• Few pinches salt and pepper
• 1/4 tsp dijon mustard ((mainly for thickening, so it clings))
• 1 1/2 tsp apple cider vinegar (, or red wine/white wine vinegar)
• 1 tbsp extra virgin olive oil
• 1/2 small garlic clove (, finely grated or use garlic crusher)
• 1/8 tsp each salt and pepper

Steps

1. 1

   Dress carrot first - Whisk the Dressing ingredients in a small bowl. Pour 3/4 of the dressing in a separate bowl, add the carrot, toss with fingers. (Leave remaining dressing in the other bowl for now, there shouldn't be much).

2. 2

   Lazy smashed avocado - Use a fork to smush the avocado flesh in the skin with a generous pinch of salt and pepper. (If scaling up or you prefer being normal, scoop flesh into a bowl and smush).

3. 3

   Dress baby spinach - When you're reading to assemble the sandwich, toss baby spinach in the remaining dressing ("wipe" the side of the bowl clean).

4. 4

   Assemble - Cut bread roll in half. Smear lid and base with smushed avocado (1/3 - 1/2 cup). Place tomato slices on base, sprinkle with a pinch of salt and pepper. Top with baby spinach, beetroot, carrot then lastly the alfalfa. Place lid on, devour!