2ripe Hass avocados, halved, stones removed, flesh scooped out and sliced
½cupcrumbled feta (about 80g)
1Lebanese cucumber, thinly sliced
½baby cos lettuce, leaves separated and coarsely torn
½cupbaby spinach leaves
Lemon juice, to taste
Avocado green goddess dressing
2ripe Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
½cupeach basil leaves and flat-leaf parsley leaves
Juice of 1 lemon
1tbspapple cider vinegar
1spring onion, coarsely chopped
To make the green goddess dressing, blend ingredients in a food processor or blender until silky smooth, season to taste and set aside. Green goddess dressing will keep refrigerated in an airtight container for 2-3 days.
Spread half the bread slices thickly with green goddess dressing, then top with sliced Hass avocado, feta, lettuce, baby spinach and mint leaves. Squeeze over lemon juice, season to taste and sandwich with remaining bread slices and serve for the freshest lunch.