Summer Fresh Garden Pitas

With pickled red onions

Print Recipe

Servings: 8

This no-cook, cool, veggie‑packed sammy tastes like a stroll through your garden or the farmers’ market — perfect for hot days when you want something crisp and refreshing.

Ingredients

Pickled Onions

½ cup vinegar

½ cup hot tap water

1 tablespoon sugar

1 tablespoon honey

1 tablespoon mustard seed

1 teaspoon crushed red pepper

1 teaspoon salt

1 teaspoon black pepper

1 large red onion, thinly sliced

Spread

1 package (8-ounce) cream cheese with vegetables, softened

4 tablespoons butter, softened

1 can (20-ounce) crushed pineapple, drained

2 ripe avocadoes, mashed

3 green onions, diced

4 large cloves garlic, minced

½ cup loosely packed, chopped fresh dill, parsley, or cilantro (we used all 3)

¼ cup diced sun‑dried tomatoes

½ cup grated carrot

½ cup finely diced celery

¼ cup candied jalapeño, chopped (optional)

2 teaspoons garlic powder

2 teaspoons onion powder

1 package (4-ounce) sliced almonds, toasted

Vegetables

Sprouts

Arugula

2 bell peppers, cut into matchsticks

6–8 large radishes, roughly chopped

2 long pickling cucumbers, thinly sliced in ribbons and drained with paper towels

4 pita breads

Directions

Pickled Onions

Shake in a quart jar to dissolve sugar.
Chill at least one hour.

Spread

Mix together, gently folding in almonds.
Refrigerate. Let soften before spreading into pitas.

Vegetables

Microwave for 15–20 seconds in damp paper towels to soften. Slice in half.
Gently spread the cream cheese mixture on both sides inside pita pockets. Layer in vegetables.
Serve with pickled onions.