Avocado Salad Flatbread Sandwich

HomeRecipesMeals & DishesSandwiches, Burgers & WrapsAvocado Salad Flatbread Sandwich

Nutrition Facts

View

Nutrition information
per serving

Calories 460

Total Fat 28g

Saturated Fat 6g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 17g

Cholesterol 10mg

Sodium 610mg

Total Carbs 42g

Dietary Fiber 7g

Total Sugars 2g

Protein 11g

Potassium 511mg

Vitamin A 420 IU; Vitamin C 14 mg; Calcium 240 mg; Iron 2 mg; Vitamin D 0 IU; Folate 141 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 8%; Vitamin C 25%; Calcium 25%; Iron 15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Start cooking

Serves: 4

Ingredients
Instructions

2 Tbsp. white wine vinegar, divided 1/4 tsp. finely chopped fresh garlic As needed Salt and freshly ground black pepper, to taste 3 Tbsp. olive oil 1/3 cup chopped sweet onion 1/3 cup diced tomato 2 ripe, Fresh California Avocados, peeled, seeded and diced 4 (about 7-inch diameter) flatbread rounds, such as pita As needed Hearts of romaine leaves – as needed 2 oz. shaved romano cheese** Jack or fontina cheese slices may be substituted

To make vinaigrette, whisk together half of the vinegar, garlic, salt and pepper. Whisk in oil; reserve.
Combine onion, tomato and remaining vinegar; reserve.
Fold avocado into onion mixture.
Brush each bread round with 1 tablespoon vinaigrette. Arrange 1 or 2 leaves romaine, depending on size, in center of each flatbread. Top with avocado salad and garnish with cheese.
Fold filled flatbreads in half to create sandwiches; serve.

Serving Suggestions:
If desired, add veggie or deli meats.

Beverage Pairings:
Try with a glass of chilled Riesling.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.