Get recipes! Receive an email alert when a new recipe comes out.

Strawberry Avocado Dagwood with Tarragon Mayo

When I think of strawberries, I think of Watsonville, California.  There are fields full of these luscious berries for as far as the eye can see.  And maybe this is completely nerdy, but I check to see if my strawberries came from Watsonville before I buy them.  I swear, they taste better.  

Today’s sandwich is totally refreshing.  Cooling cucumber, rich avocado, sweet strawberry come together with a tangy tarragon mayonnaise.  It’s like a spa day for your mouth.  

A dagwood is a multilayered sandwich with varying meats, condiments and vegetables. In this case, I swapped out the meat for fruit. For a variation, add kosher dill pickles, instead of English cucumber or add a slice or two of vegan cheese. While my husband eats it with all three layers intact, I like to eat two layers together, and the last layer alone.  

Strawberry Avocado Dagwood

with Tarragon Mayonnaise

Tarragon Mayonnaise

1 Tbsp lemon juice

1 Tbsp fresh tarragon, finely chopped

1 Tbsp fresh parsley, finely chopped

½ tsp dijon mustard

½ cup vegan mayonnaise

Salt, to taste

Black pepper, to taste




Microgreens or sprouts

English cucumber

3 slices of multigrain bread

1. Mix everything listed under “Tarragon Mayonnaise” in a small bowl.  Try not to overmix or it may become runny.  Taste, and adjust seasonings.

2. Spread the mayo across all three pieces of bread.  Layer the vegetables in between the bread.  Slice in half, and try not to fall in love.