For something a little different for lunch these avocado pitas are delicious and nutritious. They can be served hot or cold so they can be quickly adapted to the travel demands of your day and the weather.
Avocados are heavy but they are perfect for camping because of their packability and nutritional value (75% of an avocado’s energy comes from fat – the good kind). A green avocado on the first day of your trip will ripen in your food barrel over the next 3-7 days.
1 ripe avocado
Pinch of cumin
1 clove garlic
2 pocket-less pitas
2 tbsp onion – fresh or re-hydrated
1 thinly sliced fresh tomato or 6 re-hydrated sun-dried tomatoes cut into small pieces
Sprouts – sprouts are nice but they won’t pack well – watch for our post about growing them on a trip
Cheese – any type will do – Monterey Jack is excellent, but Brie, Cheddar work too.
(Tip: we buy small wheels of Brie, Camembert and Monterey Jack Cheese from the deli section in our local Metro supermarket – they don’t require refrigeration and keep well in our food barrel, provided we can keep the barrel out of the sun.)
Steps to a Great Lunch
Mash a ripe avocado into a bowl and add the garlic and cumin. Stir until smooth. Divide the avocado and spread over the pitas. Top it with a few onions and thinly sliced tomato (or the re-hydrated sun-dried tomato). Add some cheese and sprouts if you have them.
If you have a fire or a stove available these are nice heated. Place the pita in a pan or on tinfoil over low heat. To melt the cheese quickly, cover with a bit of tinfoil.