Turkey Pita with Radish Confetti

4 portions


  1. 1-1/2 cups chopped radishes
  2. 1-1/4 cups diced avocado
  3. 1/4 cup prepared creamy Italian salad dressing
  4. 4 (6 inch) pita breads, cut crosswise in half
  5. 8 ounces deli sliced turkey breast or leftover cooked turkey
  6. 2 cups shredded romaine or iceberg lettuce leaves

In a small bowl combine radishes, avocado and Italian dressing; set aside. Fill pita halves with turkey, shredded lettuce and reserved radish mixture, dividing evenly. Serve immediately or wrap each half in plastic wrap and refrigerate up to 5 hours.

A 6 oz. bag of radishes yields about 1-1/2 cups chopped radishes.

Compliments of The North American Radish Council

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PWS 46