• 60 Min
  • Serves 2

Spirited Spring Mix Vegan Sandwich

  • Vegan
  • Main Course
  • Spirited Spring Mix
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Pickled red onions
1 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
¼ tsp. Italian seasoning
Kosher salt
4 slices of sourdough bread, toasted
8 oz. container of hummus
(1) 4-oz. box of Spirited Spring Mix
½ English cucumber, thinly sliced
4 radishes, thinly sliced
1 avocado, peeled and sliced
⅓ cup fresh basil leaves

For the pickled red onions:

1 small red onion, thinly sliced into half moons
¼ cup red wine vinegar
1 Tbsp. sugar
1-½ tsp. Kosher salt



For the pickled red onions:

In a resealable jar, add ¼ cup red wine vinegar, sugar, and salt. Seal the jar and shake until sugar and salt have dissolved. Add in the onions then fill the jar with cold water until the onions are just covered. Give a gentle shake to combine then set aside on the counter for 1 hour. Refrigerate until ready to use.


For the Italian vinaigrette:

In a small bowl, whisk to combine extra virgin olive oil, red wine vinegar, Italian seasoning, and a pinch of kosher salt (to taste). Set aside.


To assemble:

Spread hummus on both sides of the sourdough bread. Begin layering from the bottom: add a large handful of Spirited Spring Mix, followed by cucumber slices, radishes, avocado, pickled red onion, and another handful of Spirited Spring Mix. Drizzle a spoonful of the Italian seasoning vinaigrette over top, then add the second slice of sourdough, hummus side down. Repeat the process to make the second sandwich and enjoy.