Description
A vegan twist on the classic BLT using gluten-free bread and creamy avocado instead of bacon, featuring tangy dairy-free mayo and crisp vegetables for a fresh, flavorful sandwich.
Ingredients
Gluten-free bread – 4 slices
Lettuce – 4 large leaves
Tomato – 4 thick slices
Avocado – 2 ripe
Dairy-free mayonnaise – 2 tbsp
Lemon juice – 1 tsp
Black pepper – to taste
Sea salt – to taste
Olive oil – 1 tbsp
Instructions
Toast the gluten-free bread slices on a non-stick skillet until golden brown
While the bread toasts, toss lettuce and tomato in a bowl with olive oil and a pinch of salt
Slice avocados and season with lemon juice to prevent browning
Spread dairy-free mayonnaise mixed with black pepper and salt on both bread slices
Layer dressed lettuce and tomato on the base slice. Add avocado slices on top
Cover with the second bread slice and serve immediately for freshest texture
Notes
Choose sourdough-style gluten-free bread for chewiness; use sprouted grain if preferred
Swap romaine lettuce with arugula for a peppery kick
Blot beefsteak tomato slices with paper towel to remove excess moisture
Serve with pickled jalapeños or sliced radish for extra crunch
- Prep Time: 10
- Cook Time: 5
- Category: Healthy Lunch Ideas for Work & School
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 3g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg