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Recipe Details
Avocado and Peas with Toasted Pita

  • 6 whole pita breads
  • 1/2 cup Texas olive oil
  • 1 tsp. cumin
  • 1 tsp. garlic salt
  • 3 ripe avocados
  • 7 ounces of Texas peas, lightly steamed and drained
  • 1 handful Texas cilantro, roughly chopped
  • 3 Texas green onions, roughly chopped
  • Juice of 1 lime
  • 1 Texas tomato, seeded and chopped 
  • Salt and pepper to taste

To prepare:
Preheat your oven to 350oF
Cut the pita bread into six wedges and place on a  baking sheet. Drizzle with Texas olive oil; sprinkle with cumin and garlic salt. Toast in the oven until crisp – approximately 15 to 20 minutes. Allow to cool before touching. Store in an airtight container until you’re ready to use.Place the avocados, peas, cilantro, green onions and lime juice in a food processor and pulse until just combined. Put into a serving bowl and stir in the tomatoes. Season with salt and pepper if you so desire. If you’re not planning on enjoying immediately, simply place some plastic wrap directly on top of the mixture and store in the refrigerator for up to a day.

To serve:
Serve with baked pita chips. Avocado and Peas is also great with carrot or celery 
sticks, on a baked potato or on top of roasted fish, chicken or red meat.

Avocado & Peas.jpg

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