AVOCADO SALAD FLATBREAD SANDWICH

Recipe Provided By the California Avocado Commission

Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 4

Ingredients

  • 2.0002 Tbsp. white wine vinegar, divided
  • 0.250¼ tsp. finely chopped fresh garlic
  • 0.000 Salt and freshly ground black pepper to taste
  • 3.0003 Tbsp. olive oil
  • 0.333⅓ cup chopped sweet onion
  • 0.333⅓ cup diced tomato
  • 2.0002 ripe, Fresh California Avocados, peeled, seeded and diced
  • 4.0004 (about 7-inch diameter) flatbread rounds, such as pita
  • 0.000 Hearts of romaine leaves – as needed
  • 2.0002 oz. shaved romano cheese*

    * Jack or fontina cheese slices may be substituted

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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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.