Avocado Salad Pittas

Avocado Salad Pittas- pitta breads stuffed with creamy avocado salad and fresh coriander- a quick and easy vegetarian lunch option, ready in 10 minutes.

2 toasted pittas on a white plate filled with avocado salad
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We have just had a very brief respite from this year's heatwave and now it's back with a vengeance. When it's hot like this, I really struggle to think of anything that appeals to me food-wise. These quick, avocado salad pittas did the trick though. I could have eaten double the amount, easily!

To make Avocado Salad Pittas, you just need avocado, cherry tomatoes, spring onions, cucumber, mayo, fresh coriander and lime juice. There's very little prep- just a bit of chopping, mix it all together and then you've got a refreshing filling for a summer lunch. Put it in pitta bread like I do or pop it on crackers, use as a crumpet topping- it's very versatile. On a cooler day, it makes a nice topping for a jacket potato too.

I prefer my pitta breads lightly toasted. Two reasons- 1) it gives them a bit of crunch and 2) it also makes them firmer, and less liable to tear, when you fill them. Now, I have a strong aversion to warm avocado. It's just wrong, wrong, wrong! So I while I love this avocado salad filling in pitta bread, I let them cool after toasting and only then put the filling in. If you're one of the 'avo toast' fanatics, it probably won't bother you! I used the round pittas which are slightly smaller than the oval ones.

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2 toasted pittas filled with avocado salad viewed from above

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