Avocado Pita Pockets
2 tablespoons fresh orange juice
1/2 teaspoon Tabasco green pepper sauce
¼ teaspoon ground coriander
1 cup chopped tomatoes
1/2 cup roasted red peppers, chopped
1 medium cucumber, peeled, seeded, and chopped
4 radishes, thinly sliced
4 small whole wheat pita breads
4 pieces kale, rinsed and torn into small pieces
Cut avocados in half and remove pits. Scoop out with a large spoon and then slice each half into four slices. Place in bowl. Add orange juice, green pepper sauce, and coriander. Toss gently to coat avocado. Add tomatoes, red bell pepper, cucumber and radish and toss again.
Cut top part of pita bread (about 1/3 of the circle). Gently stuff with 1/4 of the avocado mixture. Season with salt and pepper as desired. Add small handful of kale to pita and enjoy.
Per Serving: 369 Calories; 17g Fat (3 g sat); 10g Protein; 51g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 365mg Sodium