2 slices whole-grain bread

3 tablespoons hummus

¼ avocado, mashed

½ cup mixed salad greens

¼ medium red bell pepper, sliced

¼ cup sliced cucumber

¼ cup shredded carrot

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Start by toasting the whole-grain bread slices if you prefer a bit of crunch.
Spread the hummus evenly on one side of each slice of bread.
On one slice, layer the mashed avocado, followed by the mixed salad greens.
Add the sliced red bell pepper, cucumber, and shredded carrot on top of the greens.
Place the other slice of bread on top, hummus side down, to form your sandwich.
Slice in half and serve immediately or wrap it up for later.

This sandwich is best eaten fresh, but can be stored for a day in the fridge. If storing, the avocado may brown a bit.

Store veggies separately in the fridge for up to 3 days for later assembly.

If you prefer a more filling sandwich, add protein such as grilled chicken or a hard-boiled egg.

Consider adding a spicy twist with hot sauce or jalapeños.