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Mediterranean Vegetable Pita Sandwich With Avocado Spread

Per Serving

Mediterranean Vegetable Pita Sandwich With Avocado Spread

Makes: 4
Serving Size: 1/2 large pita pocket
Calories 275
Fat 16 g
Saturated Fat 2.2 g
Trans Fat 0 g
Carbohydrate 32 g
Fiber 7 g
Sugars 9 g
Cholesterol 0 mg
Sodium 525 mg (without added salt)
Protein 6 g
Choices: Starch 1, Vegetable 2, Fat 2.5
  • Makes: 4
  • Serving Size: 1/2 large pita pocket
  • Preparation Time: 10 minutes


Avocado Spread
1 large avocado (about 7 oz.)
1 small plum tomato, diced
2 Tbsp. finely minced red onion
2 tsp. fresh lemon juice
2 roasted red peppers, homemade or jarred, drained
2 roasted yellow peppers, homemade or jarred, drained
1/2 cup sliced rehydrated sun-dried tomatoes (not packed in oil)
2 Tbsp. coarsely chopped pitted black olives
2 Tbsp. balsamic vinegar
2 tsp. Dijon mustard
1garlic clove, finely minced
2 1/2Tbsp.olive oil
Kosher salt and fresh-ground black pepper to taste
2cupscoarsely chopped fresh arugula leaves
2large whole wheat pita breads, cut in half to form a pocket


  1. Cut open the avocado and scoop out the flesh, discarding the pit and skin.
  2. In a small bowl, mash the avocado with a fork or potato masher until fairly smooth. Mix in the plum tomatoes and red onion. Add the lemon juice and set aside.
  3. Combine the roasted red and yellow peppers, sun-dried tomatoes, and olives in a bowl. Set aside.
  4. For the dressing, whisk together the vinegar, mustard, garlic, and sugar. In a thin stream, slowly add the olive oil, whisking constantly. Season with salt and pepper to taste.
  5. Assemble the sandwich: Spread the avocado mixture on the insides of the pita bread. Place the arugula leaves in the bottom of each pita pocket. Combine the dressing with the roasted pepper mixture, and fill the pita pocket with it. The sandwich is ready to serve.

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