California Avocado Salad Flatbread Sandwich
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Ingredients
Serves: 24| 3/4 | 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- METHOD
- 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.
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