Stuffed Pita Sandwich Recipe
Ingredients
| Several leaves of lettuce, washed and dried | ||
| Several leaves of spinach | ||
| Stalk celery | 1 | |
| 1/2 small cucumber or 1 small pickling cuke | ||
| Carrot | 1 Small | |
| Avocado | 1/2 | |
| Alfalfa sprouts | 2 Cup (16 tbs) | |
| Mayonnaise | 2 Tablespoon | |
| 1/2 teaspoon mustard or tamari | ||
| Squeeze of fresh lemon juice | ||
| Sea salt, seasoned salt, or salt-free seasoning (optional) | ||
| 2 whole-wheat pita breads | ||
Directions
GETTING READY 1) Wash and dry the lettuce and spinach leaves. 2) Squeeze off juice from fresh lemon. 3) Chop the lettuce, spinach, tomato, celery and cucumber finely. Avoid the tomato if not serving the pita bread immediately. 4) Grate the carrot and cut the avocado in cubes. MAKING 5) In a large salad bowl, combine all the chopped, grated and cubed vegetables. 6) Also combine sprouts with the veggies. 7) Add to the salad, mustard or tamari along with mayonnaise, lemon juice and season with sea salt. 8) Mix all the ingredients well. FINALIZING 9) Slightly warm the pita breads. 10) Stuff the prepared salad mixture into the pita pockets. 11) Wrap the stuffed pita breads in plastic and store in refrigerator. SERVING 12) Remove the plastic, warm the pita breads and serve.
Chef
