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Avocado Salad Flatbread Sandwich Recipe

Recipe provided by the California Avocado Commission

Re-Calculate: Ingredients

Ingredients:
  • 3/4 cup white wine vinegar, divided
  • 1/2 Tbsp. fresh garlic, finely chopped
  • 1/2 tsp. salt and freshly ground black pepper
  • 1 cup olive oil
  • 2 cups sweet onion, chopped
  • 2 cups diced tomato, chopped
  • 24 rounds, (about 7-inch diameter) flatbread, such as pita
  • Hearts of romaine leaves -- as needed
  • 12 oz. shaved romano cheese*
  • 6 lbs. ripe, Fresh California Avocados

    * Jack or Fontina cheese in 1-ounce slices may be substituted
Instructions:
  1. METHOD
  2. To make vinaigrette, whisk together 1/2 cup vinegar, garlic, salt and pepper; whisk in oil. Reserve.
  3. Combine onion, tomato and remaining 1/4 cup vinegar; reserve.
  4. JUST BEFORE SERVICE
  5. Dice avocado; fold avocado into onion mixture.
  6. PER ORDER
  7. Brush 1 round of bread with 1 tablespoon vinaigrette. Arrange 1 or 2 leaves romaine, depending on size, in center of bread. Top with 1/2 cup avocado salad; garnish with 1/2 ounce cheese.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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