1/3 cup plain nonfat Greek yogurt

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1 teaspoon apple cider vinegar

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1 teaspoon brown mustard

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pinch curry powder

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pinch paprika

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pinch pepper

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2 avocados, halved, seeded, scooped out of peel, medium dice

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(reserve half for sandwich garnish and salad)

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6 ounces firm tofu, medium dice

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1/4 cup celery, small dice

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(reserve half for sandwich garnish)

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1/3 cup red bell pepper, stemmed, seeded, medium dice

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(reserve half for sandwich garnish)

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1/4 cup red onion, peeled, small dice

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(reserve half for sandwich garnish and salad)

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1/4 cup Persian cucumber, small diced

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(reserve half for salad)

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1 cup shredded red cabbage

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4 sprouted wheat sandwich rolls or favorite whole

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grain rolls, split open lengthwise but left attached

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1 tablespoon extra virgin olive oil

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1 teaspoon lime juice

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1 pinch lemon pepper

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1 large handful arugula, any long stems discarded

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2 heirloom tomatoes, cut into 12 wedges

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12 thin round slices yellow zucchini

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.