Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bagel | 1 medium (89g) | 245 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ¼ Cup nonfat lemon yogurt
- 1 Tbsp raisins or minced dried fruit
- 2 bagels or 4 mini-bagels, sliced
- 2 lettuce leaves
- 4 oz low-sodium deli-sliced turkey or chicken breast
- ½ medium California Avocado, peeled and thinly sliced
- 2 slices canned juice-pack pineapple, drained
- =
Directions
In a small bowl stir together yogurt and raisins; set aside.
Arrange bagel halves, cut side up, on a flat surface.
Line bagel halves with lettuce, top with turkey slices, folded.
Arrange avocado slices over turkey.
Spoon yogurt mixture over avocado.
Top each sandwich with a slice of pineapple and remaining bagel half.
Cut sandwiches in half crosswise.
Serve immediately, or wrap tightly in sandwich wrap for brown bag lunches.
Preparation time: 10 minutes
Note: To preserve the color of the avocado, sprinkle slices slightly with lemon juice first.