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

---

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.