June 18, 2018
Fresh Tomatoes, Lunch, Dairy,
Fruit, Vegetables, Australian, Middle Eastern, North American, Easy/Beginner Cooking, No-Cook, Low Calorie, No Eggs, Vegetarian, Sandwiches more
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"Avocado always draws this Icelandic carnivore to a recipe, even when it's vegetarian. Taste of Home seems to know my weakness & so does Linda Reeves of Cloverdale, Indiana who was credited for the recipe. Linda said "1 summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I sold lots of these fresh-filled pitas to the students. Crunchy w/crisp veggies & nutty sunflower kernels, they're fast-to-fix & tasty when you're on the go." I'm personally not a big fan of sunflower seeds, so I'll use walnuts or pine nuts instead. Feel free to make chgs to suit your personal preferences & ENJOY!"
In a lrg bowl, combine the cream cheese, sunflower kernels (or sub of choice) & seasoned salt (or salt-free blend, if using). Spread about 2 tbsp on the inside of each pita half. Stuff the pocket by layering the sliced tomato, cucumber, mushrooms & avocado.
LINDA'S HEALTH TIP: If you want protein, add some shredded chicken, baby shrimp or keep it meatless by adding chickpeas.
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