Ingredients

1 ripe, fresh avocado, halved, pitted, peeled, and diced

1 1/2 cups cucumber, peeled, seeded, and diced

1/4 cup sweet onion, diced

1/2 tsp. salt, divided

2 Tbsp. plain 2% Greek yogurt

1 Tbsp. fresh lemon juice, divided

1/4 tsp. black pepper

1 cup grape tomatoes, halved

2 Tbsp. fresh dill, chopped

2 grilled chicken cutlets, sliced

4 whole wheat pitas or flatbreads

 

Instructions

In a medium bowl combine cucumber, onion, and 1/4 teaspoon of the salt. Let stand 20 minutes.

In a blender, combine half of the avocado, yogurt, 2 tablespoons of water, half of the lemon juice, pepper, and remaining 1/4 teaspoon salt. Puree until smooth.

Drain cucumber mixture. Add tomatoes, dill, remaining lemon juice, and remaining diced avocado, and stir to combine.

Spread pitas with avocado puree. Top with chicken and cucumber mixture.

 

Notes & Tips

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.

Recipe serving size: 1 stacked pita or flatbread.  Number of servings: 4

Nutrition Information: 367 calories, 11 gm fat, 626 mg sodium, 44 gm carbohydrates, 9 gm fiber, 26 gm protein

Recipe by: Hass Avocado