With Spring just around the corner, my taste-buds have been craving a nutritious, brightly-flavored salad; so, despite the chilly temperatures over the weekend, I set out to satisfy my cravings. These stuffed salads feature baby spinach tossed with cooked beets, seasoned tofu, sliced avocado, and creamy homemade lemon hummus stuffed inside an organic sprouted whole wheat pita.
I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
As part of Recipe Redux, I often get the chance to participate in recipe challenges that introduce me to products and companies that I’ve seen around but haven’t always had the chance to try yet. Toufayan Bakeries is a family-owned bakery in the U.S. that makes over 100 delicious products using old-world recipes with only top quality, wholesome ingredients. For this challenge, Toufayan Bakeries has asked Recipe Redux members to come up with healthy and delicious recipes featuring their pita products. And let me tell you, there was a lot to choose from!
Not only does Toufayan Bakeries have eight pita flavors, but they also happen to be the largest pita company in the U.S.! As an added bonus, all their pitas are naturally cholesterol and trans fat free. Check out where you can find some for yourself here. For these stuffed salads I chose their Organic Sprouted Whole Wheat Pita, which contains an impressive 7 grams of filling protein and only 1 gram of fat.
When I think refreshing I think of lemons. After plenty of creamy soups and casseroles this winter, I was craving a bright and flavorful salad packed with beets, avocado, and lemon flavor. While I could have made a simple lemon dressing, I felt like a stuffed salad (a.k.a a salad stuffed in a pita) deserved a more classic pairing of hummus and pita. Plus, this hummus is still very easy to make and doesn’t require any uncommon ingredients. In fact, there isn’t even tahini in this recipe. I’m not a fan of tahini, so I left it out; however, feel free to add some if you feel the hummus is missing that umami flavor.
To make this recipe easier, I bought pre-cooked baby beets, but you can also buy raw beets and either boil or roast them before making the salad.
These stuffed salads are perfect for meal prepping! Simply pack salad, hummus, and pita in separate containers then assemble at lunchtime to avoid any sogginess. If you plan on eating the salad throughout the week, be sure to add a drizzle of lemon juice over the avocado to help keep it fresh.
So here’s a toast to bright flavors for the warming weather!
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Can’t wait to try these award winning pita salads! I love to roast tofu but thank you also for the reminder that tofu is also good cooked over the stove!
Thanks Denise! Hope you like them 🙂
That’s one delicious way to enjoy a salad!
Thanks Deanna 🙂
This looks so spring-tacular! Bright and fresh flavors! yum.
Thanks Brynn! It’s very spring-tacular 😉
What a bowl of satisfaction! I need to make my own hummus more often!
Thanks Serena 🙂 I’m with you, I always forget how easy and delicious it is!
I love this combination of ingredients- the sauce looks amazing!