Avocado salad made with cucumber, carrots, cauliflower, and mushrooms is a tasty filling for pita bread.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 1 avocado, halved and peeled
- 1/2 cup chopped cucumber
- 1/2 cup chopped carrot
- 1/2 cup chopped cauliflower
- 1/2 cup sliced mushrooms
- 1/2 cup cubed Monterey Jack cheese
- 1/4 cup bottled Italian dressing
- 4 pita breads
- 1 teaspoon lemon juice
- 1/2 cup chopped tomato
Preparation:
Dice half the avocado. Reserve other half.
Gently toss diced avocado, cucumber, carrot, cauliflower, mushrooms, and cheese with Italian dressing.
Slit pita breads and separate halfway around by pulling edges apart to form a pocket. Fill each with 1/4 of the mixture.
Mash remaining avocado with fork and stir in lemon juice and tomato. Spoon inside each sandwich.
Yield: 4 pocket sandwiches
Recipe Source: Los Angeles Times California Cookbook (New American Library)
Reprinted with permission.
Gently toss diced avocado, cucumber, carrot, cauliflower, mushrooms, and cheese with Italian dressing.
Slit pita breads and separate halfway around by pulling edges apart to form a pocket. Fill each with 1/4 of the mixture.
Mash remaining avocado with fork and stir in lemon juice and tomato. Spoon inside each sandwich.
Yield: 4 pocket sandwiches
Recipe Source: Los Angeles Times California Cookbook (New American Library)
Reprinted with permission.
