Monterey Pita
| Yield: | 25 Servings |
| Categories: | Vegetarian, Moosewood |
| 4 | lb | Avocado; cubed (2 qts.) |
| 1 1/4 | lb | Tomatoes; diced (1-qt) |
| 18 | oz | Cucumbers; peel and seed and dice, (1 qt) |
| 6 | oz | Sliced black olives; (1 cup) |
| 8 | Cloves minced garlic; (2 1/2 tbsp.) | |
| 3/4 | c | Fresh lemon juice |
| Salt and black pepper; to taste | ||
| Romaine; or leaf lettuce leaves | ||
| 12 | Whole pita bread rounds; halved, lightly toasted | |
| Alfalfa sprouts; for topping | ||
| 12 | oz | Monterey jack cheese; grated (1 qt) optl. |
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