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By: Chris D.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Bread | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 2 | |
| Ingredients: | ||
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1 each small tomato (optional) 1 each stalk celery 0.5 each small cucumber or 1 small pickling cuke 1 each small carrot 0.5 each avocado (optional) 2 cups alfalfa sprouts (optional) 1 each to 2 tablespoons mayonnaise 0.5 teaspoon mustard or tamari, Squeeze of fresh lemon juice, Sea salt, seasoned salt, or salt-free seasoning (optional) 2 each whole-wheat pita breads |
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| Directions: | ||
| Finely chop lettuce, spinach, tomato, celery, and cucuumber, and combine in small bowl. Grate carrot and cube avocado, and add to vegetables. Add sprouts. Add mayonnaise, mustard or tamari, a squeeze of lemon, and sea salt to taste. Mix well. Stuff salad into slightly warmed pita pockets. Wrap in plastic, and store in refrigerator until you're ready to eat. |
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| Notes: | ||
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