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
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.
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
