| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Lowfat, Sandwiches, Vegetarian, *sent | 4 | servings |
INGREDIENTS
| 1 | Avocado; halved and peeled | |
| 1/2 | c | Chopped cauliflower |
| 1/2 | c | Chopped carrots |
| 1/2 | c | Chopped cucumber; seeds optional |
| 1/2 | c | Sliced mushrooms |
| 1/2 | c | Shredded lf monterey jack cheese or a blend |
| 1/4 | c | Nonfat Italian salad dressing; zesty |
| 4 | Pita bread; whole-wheat, warmed | |
| 1 | ts | Fresh lemon juice |
| 1 | pn | Fresh lemon peel; optional |
| 1 | pn | Fresh thyme leaves; optional |
| 1/2 | c | Chopped tomato |
INSTRUCTIONS
Serves 4 or 8. Makes a good accompaniment to soup. Dice half the avocado. Reserve other half. Gently toss diced avocado, cauliflower, carrots, cucumber, mushrooms and cheese with the zesty Italian dressing. To serve: 1) Halve each pita bread and fill halves, or 2) slit along edge and separate halfway around by pulling edges apart to form a pocket. Fill with a portion of the mixture. Mash the remaining avocado half and combine with lemon juice and diced tomato. Add peel and herb, if using. Spoon some into each pocket. VARIATION: 1) Mash the avocado as directed but add 1/2 cup plain or lemon lowfat yogurt. 2) Wrap in a flavored flour tortilla. EACH: 288 cals, 8g fat (25%cff), 8g fiber. -Est MasterCook. >From the files of the L.A. Times, Edited by Betsy Balsley. >kitpath@earthlink.net 4/99 Recipe by: LA Times California Cookbook (1990 Abrams) Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 17, 1999, converted by MM_Buster v2.0l.
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