monterey pita

25 Servings
4 pounds Avocado; cubed (2 qts.)
1¼ pounds Tomatoes; diced (1-qt)
18 ounces Cucumbers; peel and seed and dice, (1 qt)
6 ounces Sliced black olives; (1 cup)
Cloves minced garlic; (2 1/2 tbsp.)
¾ cup Fresh lemon juice
  Salt and black pepper; to taste
  Romaine; or leaf lettuce leaves
12  Whole pita bread rounds; halved, lightly toasted
  Alfalfa sprouts; for topping
12 ounces Monterey jack cheese; grated (1 qt) optl.

1. Combine the vegetables and cheese in a large bowl.

2. Add garlic and lemon juice. Stir gently with a wooden spoon to preserve the shape of the avocadoas much as possible Correct for salt and pepper.

3. Line the pita pockets with lettuce and fill with the mixture. Top with cheese, if desired, and sprouts.

Meal Plannng *Per 5-oz serving 225 cals, 11⅕ g fat, 342 mg sodium. *The bright, summery tastes in this delicious sandwich will satisfy everyoneall year long. Try serving with Santa Fe Chowder (p. 53) or Sopa de Lima (p.

56) for a delightful Southwestern combination. *Prep: 20 minutes Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@...

Recipe by: Moosewood for a Crowd

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