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Greek-Yogurt and Vegetable Sandwiches

A nutrition-rich combination of yogurt, carrots, walnuts, and avocado is made even more healthful with the addition of sprouts, an excellent source of phytonutrients.

Recipe information

  • Yield

    makes 2

Ingredients

2 carrots, peeled
1 ripe, firm avocado
4 slices whole-wheat bread
1/2 cup plain Greek-style yogurt (2 percent)
1/3 cup walnut pieces, toasted (page 53) and chopped
1 cup sunflower sprouts
1 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Grate carrots on the large holes of a box grater. Cut avocado in half lengthwise, and remove pit. Peel and thinly slice.

    Step 2

    Spread 2 slices of bread with the yogurt, dividing evenly. Top each with carrots, avocado, walnuts, and sunflower sprouts. Drizzle with oil, sprinkle with a pinch each of salt and pepper, and top with remaining slices of bread; serve.

  2. NUTRITION INFORMATION

    Step 3

    (Per Serving)

    Step 4

    Calories: 543

    Step 5

    Saturated Fat: 5g

    Step 6

    Unsaturated Fat: 26.5g

    Step 7

    Cholesterol: 3.7mg

    Step 8

    Carbohydrates: 50.5g

    Step 9

    Protein: 17.5g

    Step 10

    Sodium: 529mg

    Step 11

    Fiber: 14.5g

Power Foods
TagsSandwichYogurtDairyMainLunchVegetarianRawEasyQuickNo-CookCookbooks
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