Curried Apple and Almond Salad Sandwich 

During the week, the number one thing I am looking for around noon is a quick and filling lunch. I don’t like to spend my entire “lunch hour” cooking and then cleaning up my kitchen. (I put quotes around lunch hour simply because I work from home. So although I don’t have an official hour off for lunch, I do try to take the time anyway, so I get a break from the computer or whatever I’m working on that day.) I prefer to make something that’s delicious, filling, and good for me, but still have some time left over to walk my dogs or even just stretch for 10-15 minutes.

So I end up eating a lot of salads, sandwiches, leftover soups I can warm up, or if I just don’t know what else to make then my go-to is usually scrambled eggs. And I don’t like to eat the same thing too often, so it leaves me making up different kinds of combinations with easily found ingredients. Which is exactly how I stumbled into this sandwich situation. It’s kind of like an egg salad sandwich but swap out the eggs for crunchy apples and almonds. Mmm. Even though the apples add some sweetness, the sandwich is overall savory and, I must say, pretty dang filling for a quick lunch option.

Curried Apple and Almond Salad Sandwich, makes one.

1-2 apples (two if yours are on the small side like mine in the photo; otherwise, one should do it)
1/4 cup sliced almonds
1 heaping tablespoon golden raisins
1/4 cup Greek yogurt (see notes for dairy-free option)
1/4 teaspoon curry powder
1/8 teaspoon turmeric
1/2 teaspoon honey
big pinch of salt
1 tablespoon chopped cilantro
lettuce and toasted bread for serving

In a small mixing bowl, stir together the yogurt, curry powder, turmeric, honey, and salt. Stir well and set aside.

Cut the apple into very small cubes. Add the apple, sliced almonds, raisins, and chopped cilantro to the mixing bowl and stir. That’s it—you’re done making the filling!

Serve on toasted bread (I like whole grain options here best, but also sourdough would be really nice) with some lettuce or spinach. Enjoy!

Note: If you’d like to keep this dairy-free, you can swap out the Greek yogurt for coconut yogurt or other non-dairy yogurts. And if you have a hard time finding any where you live, you can also make your own. I am excited to try Dana’s tutorial to make soon. Looks awesome!

– If you are enjoying this as part of the be sure to double check your raisins to make sure they do not contain added sugars. Often times dried fruit does, so just check your brand before buying.

– You might notice my fancy honey in one of the photos, it’s awesome! And it’s from . Her honey is SO good.

Credits // Author and Photography: Didier Li. Photos edited with the .
  • Ahh this looks so so good! I’m kind of questioning the ~apple and almond and yogurt on bread~ flavour combo, to be honest, but this still seems quite tempting!

    Joanne |

  • Thank you so much for including a dairy-free option! I am loving all of these plant-based recipes you’re sharing.

  • Yum, love everything apple this time of year! I have an apple muffin recipe I’ve been meaning to bake – guess I gotta do so this weekend. 😉

  • I just went apple picking and am looking for recipes to try with them, and I love that this recipe seems so simple and sounds so delicious! Thanks for sharing!


  • This looks super delicious. I love almost any type of salad sandwich. I’ll have to give this one a try.

  • I wonder if the curry is too overpowering or it is what is needed to alleviate the taste of the apples and almonds. At first glance I thought it was egg salad sandwich though… 😛


  • This sounds delicious and I can’t wait to try it! I like to sometimes prep ahead of time – with a little baby you grab what time you can – and was wondering if this would store okay in the fridge for a few hours or a day?

    • A few hours would be OK. I think any more than that though and the apples could be a bit brown or too juicy, but admittedly I haven’t tried prepping this one a day before. That’s just my hunch.

  • Made this tonight for a quick meal for my husband and myself. I used sour cream because I forgot to get yogurt, and added black pepper and used dried cranberries instead of raisins. We ate it with just lettuce leaves, as a wrap. YUMMY! And filling and easy to put together. The filling could also be added to some shredded coleslaw for a yummy salad. Thanks for sharing, this was a win for me 🙂

  • Também trabalho em casa e como você, não gosto de muita bagunça e sujeira na cozinha, esse sanduíche então combina com mu estilo de vida, vou adotá-lo para minhas refeições. Gostei demais!

  • This is a truly unique recipe (which is hard to come by these days), and it is de-li-cious. Thank you!

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