Avocado Salad Pittas

Avocado Salad Pittas- pitta breads stuffed with creamy avocado salad and fresh coriander- a quick and easy vegetarian lunch option, ready in 10 minutes.

2 toasted pittas on a white plate filled with avocado salad
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We have just had a very brief respite from this year's heatwave and now it's back with a vengeance. When it's hot like this, I really struggle to think of anything that appeals to me food-wise. These quick, avocado salad pittas did the trick though. I could have eaten double the amount, easily! 

To make Avocado Salad Pittas, you just need avocado, cherry tomatoes, spring onions, cucumber, mayo, fresh coriander and lime juice. There's very little prep- just a bit of chopping, mix it all together and then you've got a refreshing filling for a summer lunch. Put it in pitta bread like I do or pop it on crackers, use as a crumpet topping- it's very versatile. On a cooler day, it makes a nice topping for a jacket potato too.

I prefer my pitta breads lightly toasted. Two reasons- 1) it gives them a bit of crunch and 2) it also makes them firmer, and less liable to tear, when you fill them. Now, I have a strong aversion to warm avocado. It's just wrong, wrong, wrong! So I while I love this avocado salad filling in pitta bread, I let them cool after toasting and only then put the filling in. If you're one of the 'avo toast' fanatics, it probably won't bother you! I used the round pittas which are slightly smaller than the oval ones.

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2 toasted pittas filled with avocado salad viewed from above

chopped avocado cherry tomato and spring onions

Close up of two filled pitta breads

avocado, salad, pitta bread
Yield: 2

Avocado Salad Pittas

Avocado Salad Pittas- a quick and easy vegetarian lunch option.
prep time: 5 minscook time: 2 minstotal time: 7 mins


  • 4 round pittas
  • 8 cherry tomatoes
  • 1/4 of a cucumber
  • 2 spring onions
  • 1/2 a lime
  • a few sprigs of fresh coriander
  • 1 tbsp mayonnaise


  1. Toast the pitta breads.
  2. Scoop out the avocado and chop roughly into small chunks.
  3. Cut the tomatoes into quarters and the cucumber into small chunks.
  4. Slice the spring onions and roughly chop the coriander.
  5. Pop everything into a bowl and mix with the lime juice and the mayo.
  6. When the pittas have cooled, slice the edges to half way and spoon in the filling


I use the round pitta breads which are slightly smaller than the traditional oval ones. If you use oval ones, then you would probably only need 1 per person.
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