California Avocado Salad Flatbread Sandwich
|3/4||cup||white wine vinegar, divided|
|1/2||Tbsp.||Fresh garlic, finely chopped|
|1/2||tsp.||Salt and freshly ground black pepper|
|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*|
|As needed||* Jack or Fontina cheese in 1-ounce 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
- 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.