Raw Veggies in Pitas

Veggie Pitas
Serves 4

½ cup chopped carrots
½ cup chopped spinach
½ cup chopped cucumber
½ cup sliced mushrooms
1 large avocado, halved and peeled
½ cup chopped tomato
1 teaspoon lemon juice
½ cup raw cheddar cheese
¼ cup of healthy Italian dressing of your choice-olive oil preferred
4 whole-grain, sprouted pocket pitas, split

Dice half of the avocado and leave the other half for later. Gently mix the diced avocado, carrots, spinach, cucumber, mushrooms and cheese with the Italian dressing. Carefully fill each pita with ¼ of the mixture. With a fork, mash the other half of the avocado. Then stir in the lemon juice and the tomato. Spoon this mixture inside each pita. Serve.


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