Yield: 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)|
|8 \N||Cloves minced garlic; (2 1/2 tbsp.)|
|¾ cup||Fresh lemon juice|
|\N \N||Salt and black pepper; to taste|
|\N \N||Romaine; or leaf lettuce leaves|
|12 \N||Whole pita bread rounds; halved, lightly toasted|
|\N \N||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