Avocado, Lettuce and Tomato Pitas with Fresh Basil
Prep time
Total time
Shared in honor of Haas Avocado Season! See the notes in our post above for some great gluten-free pita recipe options.
Serves: 2
  • 1 large ripe avocado, pit removed
  • 1 tablespoon red wine vinegar
  • Pinch fine sea salt
  • Pinch ground black pepper
  • 2 whole-grain pita pockets
  • 4 butter lettuce leaves
  • ¼ cup fresh basil leaves
  • 2 medium tomatoes, each cut into 4 slices
  1. In a medium bowl, mash the avocado flesh with the vinegar, salt and pepper until smooth. Season to taste with additional salt and/or pepper, if desired.
  2. Cut the pita pockets in half.
  3. Stuff the pita pockets with the lettuce leaves and basil.
  4. Evenly divide the avocado mixture between the pita pockets, spreading it on the lettuce leaves.
  5. Add 2 tomato slices to each pocket. Devour.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/avocado-lettuce-tomato-pitas