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FIESTA PITA POCKETS
2 Tbsp lemon juice 1 tsp salt 1/2 tsp chopped, fresh oregano or 1/8 tsp. dried oregano 2 cloves garlic, chopped finely 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp pepper 1/4 cup vegetable oil 1 3/4 lbs. fresh California tomatoes (about 4 medium), diced and drained 3/4 lb. zucchini (about 2 medium), diced 1 cup thinly sliced green onion 1 pkg. (10 oz.) frozen corn, thawed 1 medium avocado, diced 4 pita pockets
Combine the first 7 ingredients; beat in oil.
Gently toss with remaining ingredients.
Fill the pita pockets with the ingredients and enjoy.
Source: California Tomato Commission
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