Ingredients

•  1 baguette bread
• 300g of gluten-free veggie slices
• lettuce leaves
• extra virgin olive oil
• salt
• pepper
• 100g of vegan mayonnaise
• 100g of white soy yogurt
• blueberries
• 1 pinch of lemon zest

Seasons

Spring

Summer

Method

Cut the baguette bread into slices and brown in the oven at 180 °. In a bowl mix the mayonnaise with yogurt, lemon zest and filtered lemon juice to obtain a homogeneous sauce. In a bowl mix the lettuce leaves with the gluten-free veggie slices and the bread slices. Complete with the prepared sauce, add blueberries, season with salt and pepper and serve.