| 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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