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Recipe Name: Avocado Pocket Sandwiches Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Avocado, halved and peeled
1/2 Cup(s) Chopped cauliflower
1/2 Cup(s) Chopped carrots
1/2 Cup(s) Chopped cucumber, seeds
1/2 Cup(s) Sliced mushrooms
1/2 Cup(s) Shredded lf monterey jack
cheese or a blend
1/4 Cup(s) Nonfat Italian salad
dressing zesty
4 Pita bread, whole-wheat
1 Teaspoon(s) Fresh lemon juice
1 Pinch(s) Fresh lemon peel, optional
1 Pinch(s) Fresh thyme leaves, optional
1/2 Cup(s) Chopped tomato
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. > 4/99 Recipe by: LA Times
California Cookbook (1990 Abrams) Posted to EAT-LF Digest by
PatHanneman <> on Apr 17, 1999, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 126
Calories From Fat: 60
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 122.4mg
Potassium: 420.8mg
Carbohydrates: 15.1g
Fiber: 5.1g
Sugar: 2.1g
Protein: 3.2g

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