Fresh Mediterranean Shrimp and Avocado Pita Pockets
By: Kristi Rimkus
Published: Wednesday, June 9, 2010 - 6:30am

Ingredients




6 ounces low fat Greek Yogurt
1 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/2 tablespoon balsamic vinegar
2 tablespoons basil, chopped
1/2 pound salad shrimp, rinsed and drained
1/2 cup green onion, sliced
1 small roma tomato, chopped into small pieces
1/2 inch medium avocado, chopped  small pieces
1/4 cup fat free feta cheese, crumbled
2 inches large whole wheat pita bread, sliced  half
1 cup baby spinach

Preparation

1 Combine yogurt, lemon juice, Dijon mustard, balsamic vinegar and basil in a small bowl. Season with salt and pepper to taste. 2 Combine shrimp, onion, tomato, avocado and feta cheese in a medium bowl and add dressing. 3 Warm pita bread in the microwave oven for 5 - 10 seconds. Remove and open one pita pocket and line with spinach. Stuff with 1/4 of the shrimp salad. Repeat for the remaining pita pockets.

About


A creamy sauce of thick Greek yogurt, lemon and basil would work well with tiny shrimp and avocado stuffed into a whole wheat pita pocket.