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Avocado Salad Flatbread Sandwich

Avocado Salad Flatbread Sandwich
Total time:

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Prep time:

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Cook time:

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ingredients

Serving Size: 4

2 Tbsp. white wine vinegar, divided
1/4 tsp. finely chopped fresh garlic
As needed Salt and freshly ground black pepper to taste
3 Tbsp. olive oil
1/3 cup chopped sweet onion
1/3 cup diced tomato
2 ripe, Fresh California Avocados, peeled, seeded and diced
4 (about 7-inch diameter) flatbread rounds, such as pita
As needed Hearts of romaine leaves – as needed
2 oz. shaved romano cheese** Jack or fontina cheese slices may be substituted

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  1. To make vinaigrette, whisk together half of the vinegar, garlic, salt and pepper. Whisk in oil; reserve.
  2. Combine onion, tomato and remaining vinegar; reserve.
  3. Fold avocado into onion mixture.
  4. Brush each bread round with 1 tablespoon vinaigrette. Arrange 1 or 2 leaves romaine, depending on size, in center of each flatbread. Top with avocado salad and garnish with cheese.
  5. Fold filled flatbreads in half to create sandwiches; serve.
Serving Suggestions:
If desired, add veggie or deli meats.

Beverage Pairings:
Try with a glass of chilled Riesling.

Nutrition information per serving

Nutrition Information Per Serving: Calories 460; Total Fat 28 g (Sat 6 g, Trans 0 g, Poly 3 g, Mono 17 g); Cholesterol 10 mg; Sodium 610 mg; Potassium 511 mg; Total Carbohydrates 42 g; Dietary Fiber 7 g; Total Sugars 2 g; Protein 11 g; Vitamin A 420 IU; Vitamin C 14 mg; Calcium 240 mg; Iron 2 mg; Vitamin D 0 IU; Folate 141 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 8%; Vitamin C 25%; Calcium 25%; Iron 15%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • cheese
  • dairy free
  • pita
  • sandwich
  • sandwiches
  • vegetarian

Comments

3 ratings

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