Ingredients
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Cooking spray
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2 whole wheat pita pockets
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1 (12 oz) pkg mini cucumbers
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3 tbsp olive oil
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2 tbsp lemon juice
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2 tsp Dijon mustard
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1 1/2 cups chopped parsley
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1/2 (8 oz) bag shredded lettuce
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1 cup pomegranate seeds
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2 green onions, finely chopped
Steps
1
Preheat oven to 425°F. Line a baking sheet with parchment and coat with the cooking spray. Using kitchen shears, cut the pita pockets into small pieces and evenly spread onto baking sheet. Coat pita pieces with cooking spray and season with salt and pepper. Bake 10 min., until toasted, flipping halfway through.
2
Meanwhile, cut the mini cucumbers into ¼-inch round slices. To a large bowl, add the oil, lemon juice, and Dijon, whisking to combine. Season with salt and pepper. Add the cucumbers, parsley, lettuce, pomegranate seeds, and green onions. Toss to fully coat. Top with toasted pita and serve.
