A vegetarian twist on the creole classic—loaded with fresh summer veggies and a tangy avocado remoulade.
Ingredients: For the avocado remoulade
- In a food processor, blend together avocado, Dijon, lemon juice, capers, garlic, and hot sauce until smooth.
- Split rolls, and remove some of the filling. Spread with avocado remoulade.
- Evenly distribute carrots, zucchini, beets, onion, cabbage, pepper, pea shoots, and cucumber, and serve.
Tip: You don’t have to stop with this list of veggies! All veggies and leafy greens are welcome, add as much as you’d like.
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