Yield: 2
Time: 15 minutes
Ingredients:
1/2 cup plain whole-milk strained yogurt, such as Greek-style
1/2 cup chopped fresh parsley leaves
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh chives
1 tablespoon capers, rinsed and chopped
1 clove garlic, grated
1 1/2 teaspoons grated lemon zest
1/4 cup lemon juice
1 medium avocado, cut into 8 slices
1/4 teaspoon salt
4 slices hearty whole-wheat bread (1/2-inch)
1 cup watercress or spinach, divided
1 cup thinly sliced cucumber, divided
1/2 cup alfalfa sprouts, divided
Instructions:
Combine yogurt, parsley, tarragon, chives, capers, garlic, lemon zest and 2 tablespoons lemon juice in a medium bowl; whisk until well mixed.
Sprinkle avocado evenly with salt and the remaining 2 tablespoons lemon juice.
Spread 2 heaping tablespoons of the yogurt mixture on each bread slice. Top each of 2 bread slices with 1/2 cup watercress and cucumber, 4 slices avocado and 1/4 cup alfalfa sprouts. Top with the remaining 2 bread slices, spread-side down. Cut in half and serve immediately.
Source: Eating Well
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