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    You are at:Home»Dairy-Free Recipes»Avocado, Lettuce and Tomato Pitas with Fresh Basil

    Avocado, Lettuce and Tomato Pitas with Fresh Basil

    0
    By Alisa Fleming on June 13, 2014 Dairy-Free Recipes, Sandwiches

    This super-fresh recipe and accompanying photo were shared with us by Whole Foods in honor of their big avocado sale. Each of these avocado, lettuce and tomato pita pockets is spiked with red wine vinegar and topped with fresh basil leaves. You can “beef” it up with your favorite flavorful additions, like roasted bell peppers, tempeh or bacon (even vegan bacon!).

    Avocado, Lettuce and Tomato Pitas with Fresh Basil (dairy-free, vegan, optionally gluten-free)

     Special Diet Notes: Avocado, Lettuce and Tomato Pitas

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to pick your pita pockets wisely, as some do contain allergens.

    For gluten-free avocado, lettuce and tomato pitas try this allergen-free pita bread recipe by Cybele Pascal or this popular gluten-free pita bread recipe (use milk alternative in place of the milk) by the Baking Beauties.

    Avocado, Lettuce and Tomato Pitas with Fresh Basil
     
    Print
    Prep time
    5 mins
    Total time
    5 mins
     
    Shared in honor of Haas Avocado Season! See the notes in our post above for some great gluten-free pita recipe options.
    Author: Whole Foods Market
    Serves: 2
    Ingredients
    • 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
    Instructions
    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.
    3.2.2708
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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