Recipes

Ingredients

• 1 ripe avocado, peeled, pitted and mashed
• 1/4 cup (60 mL) plain Greek yogurt
• 2 tbsp (30 mL) lemon juice
• 1/4 tsp (1 mL) each salt and pepper
• 2 green onions, finely chopped
• 2 tbsp (30 mL) each chopped fresh parsley and basil
• 2 tsp (10 mL) chopped fresh tarragon
• 1 pkg (125 g) Mastro® Prosciutto Cotto, chopped
• 4 whole wheat pocket pita breads, warmed
• 8 small leaves green leaf lettuce
• 4 radishes, thinly sliced

Directions

1. Stir together mashed avocado, yogurt, lemon juice, salt and pepper until well combined. Stir in green onions, parsley, basil and tarragon. Gently fold prosciutto cotto into avocado dressing
2. Cut each pita bread in half to make half-moons. Line each half with lettuce and sliced radishes. Divide filling evenly among pitas.
3. Tip: Add halved cherry tomatoes for a burst of colour.