This green goddess sandwich is fresh and satisfying. The dressing packs a flavorful punch with capers and lemon juice. The cucumber and sprouts add nice crunch, and the seasoned avocado brings in the creaminess.
Ingredients
- ½ cup plain whole-milk strained yogurt, such as greek-style
- ½ 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 ½ teaspoons grated lemon zest
- ¼ cup lemon juice
- 1 medium avocado, cut into 8 slices
- ¼ teaspoon salt
- 4 slices hearty whole-wheat bread (1/2-inch)
- 1 cup watercress or spinach, divided
- 1 cup thinly sliced cucumber, divided
- ½ cup alfalfa sprouts, divided
Directions
- 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.