Greek-Yogurt and Vegetable Sandwiches

• 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

1. Grate carrots on the large holes of a box grater.
2. Cut avocado in half lengthwise, and remove pit.
3. Peel and thinly slice.
4. Spread 2 slices of bread with the yogurt, dividing evenly.
5. Top each with carrots, avocado, walnuts, and sunflower sprouts.
6. Drizzle with oil, sprinkle with a pinch each of salt and pepper, and top with remaining slices of bread; serve.
7. (Per Serving)
8. Calories: 543
9. Saturated Fat: 5g
10. Unsaturated Fat: 26.5g
11. Cholesterol: 3.7mg
12. Carbohydrates: 50.5g
13. Protein: 17.5g
14. Sodium: 529mg
15. Fiber: 14.5g

carrots, avocado, bread, yogurt, walnut, sunflower sprouts, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/greek-yogurt-and-vegetable-sandwiches-394041 (may not work)