Family Eats

Pita Sandwiches Stuffed with Chopped Salad and Cheese

A great make-ahead lunch recipe that can be altered according to what you like and what you have in the fridge.

  • 1/4 cups fresh lime juice
  • 1/4 cups extra-virgin olive oil
  • 1 tbsp honey
  • 2 tbsps chopped fresh mint or basil
  • 1 tsp Salt
  • 1 tsp freshly ground black pepper
  • 1 avocado pitted, peeled, diced
  • 2 fulls English cucumbers, sliced crosswise in 1/4-inch slices
  • 2 fulls Roma tomatoes
  • 1/2 cups pitted green olives
  • 1 cup Pepper Jack cheese, grated
  • 6 cups hearts of romaine, coarsely chopped
  • 2 6-inches pitas

 

In large bowl, combine juice, oil, and honey; stir to combine. Add mint, salt, and pepper; stir to combine.

Add avocado, cucumbers, tomatoes, and olives; gently toss. Add cheese and lettuce; toss. Taste and adjust seasoning as needed. Cut pitas in half, open pocket, and fill each half with salad. Do not overfill or pita will tear.

Nutritional information (per sandwich): Calories 270, fat calories 150; total fat 17 grams, sat fat 4 grams, cholesterol 15 milligrams; sodium 560 milligrams; fiber 3 grams, sugars 5 grams; protein 8 grams; vitamin A IUs 60%; vitamin C 30%; calcium 15%; iron 10%.

 Serves: 8 sandwich halves

Source: Melissa’s Everyday Cooking with Organic Produce, Cathy Thomas, John Wiley & Sons, Inc., 2010.

Leave a Comment

Your email address will not be published. Required fields are marked *

Search

Four Pillars

About Laura

I love to collaborate. Please reach out to me regarding brand partnerships, media trips, sponsored posts, or any additional ways collaborative projects you’d like to discuss.

Follow Family Eats

Favorite Posts

Frisée and Apple Salad with Dried Cherries & Walnuts

Ripped from the pages of Bon Appetit‘s Sept 2008 issue, …

Read More →
Scroll to Top