Kippers And Bits

• 2 tbsp/30 g low-fat mayonnaise
• 1 tbsp/15 ml nonfat Greek yogurt
• 1/8 tsp lemon zest
• 1 tsp/5 ml lemon juice
• 4 slices multigrain bread
• 4 leaves crisp lettuce (such as Boston, romaine or Bibb)
• 4 thick slices beefsteak tomato
• 4 thin slices Vidalia onion
• 2 (3 1/4 oz/91 g) cans kippers, drained
• 4 oz/112 g avocado, thinly sliced (optional)
• Freshly ground black pepper, to taste

1. Combine the mayonnaise, yogurt, lemon zest and juice. Set aside.
2. Toast the bread. To assemble the sandwiches, place the bread on a work surface and spread with the lemony sauce. Top with 1 leaf of lettuce (fold it if necessary), 1 slice of tomato, 1 slice of onion, one-fourth of the kipper filets and 1 ounce/28 grams of the avocado. Season with freshly ground black pepper.

yogurt, lemon zest, lemon juice, bread, crisp lettuce, tomato, thin slices vidalia onion, kippers, avocado, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/kippers-and-bits-51188010 (may not work)