California Avocado Salad Flatbread Sandwich
Ingredients3/4 cup white wine vinegar, divided 1/2 Tbsp. Fresh garlic, finely chopped 1/2 tsp. Salt and freshly ground black pepper 1 cup olive oil 2 cups Sweet onion, chopped 2 cups Diced tomato, chopped Flatbread, such as pita, 24 rounds, about 7-inch diameter As needed Hearts of romaine leaves 12 oz. Shaved Romano cheese* 6 California Avocados As needed * Jack or Fontina cheese in 1-ounce slices may be substituted
- To make vinaigrette, whisk together 1/2 cup vinegar, garlic, salt and pepper; whisk in oil. Reserve.
- Combine onion, tomato and remaining 1/4 cup vinegar; reserve.
- JUST BEFORE SERVICE
- Dice avocado; fold avocado into onion mixture.
- PER ORDER
- Brush 1 round of bread with 1 tablespoon vinaigrette. Arrange 1 or 2 leaves romaine, depending on size, in center of bread. Top with 1/2 cup avocado salad; garnish with 1/2 ounce cheese.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados