I took this from the _FIT FOR LIFE_ book written by Harvey and
Marilyn Diamond.
Whole-wheat pita bread, which is readily available, is a great
substitute for regular bread.
Warm pitas briefly in oven.
Do not toast, because then they are impossible to stuff.
Cut off a thin strip along the top of the pita and stuff with
whatever filling you prefer.
Any salad you make, using fresh or streamed vegetables, or a combination
of the two, can be an excellent filling for a pita sandwich.
Use thicker dressings rather than drippy ones, which will soak
through the bread.
Eight years ago, when I was first testing new recipes, we sold
pita sandwiches as our community produce store.
At a time when this type of sandwich was uncommon, these were
extremely popular.
- Several leaves of lettuce, washed and dried
- Several leaves of spinach
- 1 small tomato (optional)
(If you are not going to eat your pita pocket immediately, you
may want to omit the tomato, which has a tendency to make the
pita soggy.)
- 1 stalk celery
- 1/2 small cucumber or 1 small pickling cuke
- 1 small carrot
- 1/2 avocado (optional)
- 2 cups alfalfa sprouts (optional)
- 1-2 tablespoons mayonnaise
- 1/2 teaspoon mustard or tamari
- Squeeze of fresh lemon juice
- Sea salt, seasoned salt, or salt-free seasoning (optional)
- 2 whole-wheat pita breads
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.
Serves 2.
