Think garden party: birds chirp, teacups clink, and a platter of pastel-green sandwiches arrives. Creamy matcha‑avocado spread meets cool cucumber between sprouted bread—a light, antioxidant‑rich bite perfect for Mom’s Mother’s Day brunch.
Finger sandwiches trace back to Victorian England’s afternoon tea, offering dainty sustenance between lunch and dinner. Today we add a wellness twist—matcha for calm energy and avocado for good fats—while keeping the classic cucumber crunch.
Culinary‑grade matcha lends earthy flavor and vibrant hue; ripe avocado turns it silky. Sprouted whole‑grain bread brings extra nutrients and subtle nuttiness, while dill adds herbal brightness.
No stove needed. Mashing avocado with lemon juice prevents browning, and sifting matcha avoids lumps, creating a smooth spread that glides over delicate bread without tearing.
These Matcha Avocado Tea Sandwiches combine antioxidants, healthy fats, and crisp veggies, ready in minutes for a refined lunch, brunch, or garden tea.
Lay out bread, avocado, matcha, lemon juice, mayo, salt, pepper, cucumber, dill, and garnishes.
In a bowl, mash avocado with lemon juice until smooth. Sift matcha over the mash; add mayo, salt, and pepper. Mix until evenly green.
Use a mandoline or sharp knife to cut paper‑thin rounds.
Cut crusts from bread slices for a classic tea‑sandwich look.
Evenly coat one side of each bread slice with matcha avocado.
Arrange cucumber rounds over four slices. Sprinkle minced dill.
Top with remaining bread slices, spread side down. Press gently, then cut each sandwich into quarters - rectangles or triangles.
Arrange sandwiches on a tiered stand or platter. Add edible flowers or microgreens.
These elegant bites marry tradition with wellness—perfect for a spring tea celebrating Mom.
Pair with jasmine green tea and a fruit salad of berries and mint.
Store covered in the fridge up to 4 hours; bread softens if held longer.
Share your tea‑party photos and matcha tweaks in the comments. Happy Mother’s Day!