Ingredients

• 2 tbsp/30 g low-fat mayonnaise
• 1 tbsp/15 ml nonfat Greek yogurt
• 1/8 tsp lemon zest
• 1 tsp/5 ml lemon juice
• 4 slices multigrain bread
• 4 leaves crisp lettuce (such as Boston, romaine or Bibb)
• 4 thick slices beefsteak tomato
• 4 thin slices Vidalia onion
• 2 (3 1/4 oz/91 g) cans kippers, drained
• 4 oz/112 g avocado, thinly sliced (optional)
• Freshly ground black pepper, to taste

Instructions

1. Combine the mayonnaise, yogurt, lemon zest and juice. Set aside.
2. Toast the bread. To assemble the sandwiches, place the bread on a work surface and spread with the lemony sauce. Top with 1 leaf of lettuce (fold it if necessary), 1 slice of tomato, 1 slice of onion, one-fourth of the kipper filets and 1 ounce/28 grams of the avocado. Season with freshly ground black pepper.