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Greek Salad Filled Pita Pocket

Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 1
Author Rachael DeVaux

Ingredients

  • Salad Ingredients:1 whole wheat pita1/2 cup mixed greens1/4 cup micro greens5 cherry tomatoes halved1/2 cup cucumber, diced1 tbsp red onion, chopped1-2 tbsp green onion, chopped1/8 tsp ground pepper1 Organic chicken sausage1 Pink lady appleSmall handful Brazil nuts
  • Cilantro avocado sauce:1.5 cup fresh cilantro1/4 cup olive oil1 tbsp apple cider vinegar1 large avocado2 small limes juiced1 tbsp minced garlic¼ tsp sea salt¼ tsp ground pepper2 tbsp water

Instructions

  • Slice chicken sausage and sauté in pan
  • In a bowl, mix cherry tomatoes, cucumber, red onion, green onion, salt, pepper and chicken sausage together and stir
  • Prepare cilantro avocado sauce by combining ingredients listed in a food processor
  • Cut pita pocket in half and place in the oven on broil for 2-3 minutes each side
  • Open the pita and layer with cilantro avocado sauce, mixed greens, micro greens and greek salad
  • Slice Pink lady apple and side with Brazil nuts