Avocado Salad Flatbread Sandwich

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Nutritional Highlights (per serving)

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28 g
Total Fat
7 g
Dietary Fiber
11 g
42 g
Total Carbs


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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. To make vinaigrette, whisk together half of the vinegar, garlic, salt and pepper. Whisk in oil; reserve.
  2. Combine onion, tomato and remaining vinegar; reserve.
  3. Fold avocado into onion mixture.
  4. 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.
  5. 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.
Calories 460
Total Fat 28 g
Trans Fat 0 g
Saturated Fat 6 g
Unsaturated Fat 17 g
Polyunsaturated Fat 3 mg
Dietary Fiber 7 g
Protein 11 g
Total Carbs 42 g
Cholesterol 10 mg
Sodium 610 mg
Potassium 511 mg
Total Sugar 2 g

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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

CAC Admin

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