Avocado Guacamole and Salmon Pizzas
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4 wholemeal pita pockets
1 avocado, peeled, seeded, mashed
4 x 125g cans salmon slices in springwater, drained
50g baby rocket leaves
- Preheat a grill on high. Place the pita pockets on an oven tray. Toast under preheated grill for 1-2 minutes each side or until lightly crisp. Remove from heat and transfer to serving plates.
- Spread each pita bread with avocado. Top with salmon slices and sprinkle with rocket leaves. Serve immediately.
Tips: Sprinkle with dill springs and coarsely chopped chives, or add thinly sliced red onion for extra colour and flavour.