Creamy, Crunchy Avocado Veggie Sandwich with Cool Summer Garden Salad

Serves: 4


1/3 cup plain nonfat Greek yogurt
1 teaspoon apple cider vinegar
1 teaspoon brown mustard
pinch curry powder
pinch paprika
pinch pepper
2 avocados, halved, seeded, scooped out of peel, medium dice
(reserve half for sandwich garnish and salad)
6 ounces firm tofu, medium dice
1/4 cup celery, small dice
(reserve half for sandwich garnish)
1/3 cup red bell pepper, stemmed, seeded, medium dice
(reserve half for sandwich garnish)
1/4 cup red onion, peeled, small dice
(reserve half for sandwich garnish and salad)
1/4 cup Persian cucumber, small diced
(reserve half for salad)
1 cup shredded red cabbage
4 sprouted wheat sandwich rolls or favorite whole
grain rolls, split open lengthwise but left attached
1 tablespoon extra virgin olive oil
1 teaspoon lime juice
1 pinch lemon pepper
1 large handful arugula, any long stems discarded
2 heirloom tomatoes, cut into 12 wedges
12 thin round slices yellow zucchini

*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