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Open-Face Spring Vegetable Sandwich

This week’s box has us craving spring, just in time for the official start of the season! We rescued, boxed up, and shipped out lots of asparagus, carrots, green onions, parsley and tender lettuce along with some other favorites like strawberries, lemons, and avocados. We hope this week’s haul has you excited for all the beautiful spring produce headed our way in the coming months!

A light and easy no-cook lunch is this week’s featured recipe to showcase the crunchy and colorful vegetables that made their way to our PIP community over the last few days. Think of this Open-Face Spring Vegetable Sandwich as one part toast, one part salad, and two parts delicious! It’s the perfect way to brighten up your lunch routine, but also makes for a simple appetizer or hor d'oeuvre.

This sandwich is layered with so many fresh flavors. Goat cheese, yogurt and lemon zest combine to make a simple schmear for the toasted bread. Then, bring on all the fresh vegetables, like carrots, asparagus, and tomatoes (Cucumber, bell pepper, and lettuce work great, too.). We suggest using a vegetable peeler to shave the carrots and asparagus spears into thin strips. A sliced hard-boiled egg is the perfect protein topper here (though totally optional) and a bright lemony avocado sauce dresses things up for one final pop of freshness.

Open-Face Spring Vegetable Sandwich

Active time: 20 Min.

Total time: 20 Min.

Servings: 4


Goat Cheese Spread:

2 ounces goat cheese

2 tablespoons plain yogurt

¼ teaspoon (packed) lemon zest

Kosher salt and pepper

Avocado Sauce:

½ Perfectly Imperfect avocado

2 Perfectly Imperfect green onions, coarsely chopped

1 small garlic clove

¼ cup water

3-4 tablespoons lemon juice from 1 Perfectly Imperfect lemon

½ teaspoon kosher salt


1-2 Perfectly Imperfect carrots

3-4 Perfectly Imperfect asparagus spears

4 large or 8 smaller Italian-style bread slices, toasted

1 Perfectly Imperfect tomato, sliced

Hard-boiled eggs, sliced

Freshly cracked black pepper


In a small bowl, whisk together the goat cheese, yogurt and lemon zest. Season to taste with salt and pepper; set aside.

In a blender, combine the avocado, green onions, garlic, water, lemon juice and salt. Blend until smooth; set aside.

Use a vegetable peeler to shave the carrots and asparagus spears into thin strips.

Top each piece of toasted bread with a schmear of goat cheese spread, then pile on the shaved carrots and asparagus, tomato and hard-boiled eggs. Drizzle with the avocado sauce and top with lots of freshly cracked black pepper.

How are you using this week's produce in your meals? Did you try this recipe? We'd love to see! Be sure to snap a pic, post to social media, and tag us @perfectlyimperfectproduce so we can share it to inspire others. Happy spring, PIP Fam!

By Carolyn Hodges, MS, RDN

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