This Pita Chopped Salad Is A Vibrant And Refreshing Dish That Combines Crisp Vegetables, Toasted Pita, And A Tangy Dressing For A Mediterranean-inspired Meal
Are you tired of boring salads? The chopped pita method ensures you get each flavor in every bite. Whether served as a light lunch or a quick dinner, this salad is a celebration of fresh, wholesome ingredients. The cucumbers and tomatoes in this salad provide hydration and antioxidants, while the pita adds a unique vessel to enjoy a chopped salad. The olive oil and lemon dressing offers heart-healthy fats and a zesty flavor that ties everything together. Perfect for meal prep (wait to add to pita) or serving at your next gathering, this salad delivers on both flavor and nutrition, making it a versatile addition to your recipe rotation.
Ingredients
2 ezekiel pita pockets (or gluten free alternative)
4 leaves of romaine
Half a long cucumber
2 green onions
2 carrots
4 small sweet peppers
4 banana peppers
6 cherry tomatoes
2 tbsp kalamata olives
1 tsp capers
1/2 avocado
2 tbsp hummus
1 tsp Calabrian chilis
1 tbsp olive oil
1 tsp red wine vinegar
1/2 tsp garlic powder
Salt and pepper to taste
Preparation
1. Heat pita on stove until warm. Then add all vegetables to a cutting board. Chop until cut into small bites and fully combined.
2. Add the dressing: olive oil, vinegar, garlic powder, salt and pepper. Then mix again.
3. Cut the pita in half and scoop the chopped salad into each side. Enjoy!