Here’s an easy lunch/dinner idea that takes the hassle out of planning so you can focus on getting things done before the weekend!
I give you… Shrimp, Spinach Pitas with Avocado Hummus (which I’d like to point out features two of my favorite things: bread and seafood). Paired with blue corn tortilla chips and a mango, these make a balanced and summery meal. (:
Feel free to add as many veggies as you’d like to stuff the pita. Get creative! You don’t have to stick to my exact recipe.
Shrimp, Spinach Pitas with Avocado Hummus
2 whole wheat pitas
4 tbsp. Hummus
½ avocado, mashed
3 tbsp. lemon juice
1 tsp. olive oil
1 clove garlic, chopped
20 small cooked shrimp
1 tbsp. butter
¼ onion, sliced
2 cups spinach
1. Combine the lemon juice, oil, and garlic in a small bowl. Transfer the mixture to a zipper-lock bag and add the shrimp, tossing to coat. Refrigerate 15 minutes.
2. In a small bowl, combine mashed avocado and hummus and stir until blended evenly.
3. Remove the shrimp from the marinade, season with salt and pepper and saute in butter for about 2 min, or until opaque throughout.
4. Cut pita into halves. Spread the hummus mixture generously inside. Fill with spinach, onions and other veggies, then add the shrimp.