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Spicy Avocado Ranch Cucumber Sandwich

  • Author: Shannon Leparski
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Lunch
  • Method: Food Processor
  • Cuisine: Sandwich


Spicy Avocado Ranch Cucumber Sandwich. Vegan, Gluten Free bread option. The creamiest, cooling Spicy Avocado Ranch with crunchy cucumber and heirloom tomato on toasted bread. The best fresh, summer lunch


  • 2 slices of bread, toasted (use gluten free if needed)
  • 34 slices of english cucumber
  • 12 slices of yellow heirloom tomato (or any tomato!)
  • lettuce

Spicy Avo Ranch

  • 1 ripe avocado
  • 1/2 jalapeño, optional
  • 1/2 teaspoon minced garlic (or 1 fresh clove)
  • 2 green onions
  • 1/4 cup fresh parsley
  • 2 tablespoons tahini
  • 2 tablespoons coconut vinegar (or 1 tablespoon champagne vinegar)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon spicy dijon mustard
  • 1 teaspoon agave nectar (maple syrup is too strongly flavored)
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup filtered water


  1. Add all ingredients for Spicy Ranch into a food processor. Blend until mixture is smooth and creamy. Taste test and add a little more water, if necessary, until you reach your desired consistency. It will thicken up in the fridge so keep that in mind.
  2. Toast your bread, then assemble your sandwich.
  3. Store leftovers in the fridge in an airtight container.

Keywords: Spicy, Avocado, Ranch, Cucumber, Sandwich, Vegan, Gluten Free, Lunch, Pita, Quick, spicy vegan ranch

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