Avocado Salad Flatbread Sandwich

Total time:


Prep time:


Cook time:


Avocado Salad Flatbread Sandwich



Serves: 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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  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.


(3 Ratings)