Avocado Flatbreads featuring California Avocados

I love summer.  I love the warm hot sun, the extra long days, the seasonal produce, everything!  If I had it my way the 90+ degree temperatures would stay year round.  Ken loves the fact that summer is grilling season.  He normally grills 2-3 days a week in the summer.  The weather this year has been a bit gloomy and bleak so he hasn't grilled as much.  Since he has Mondays off I got him to grill for us. 

He always enjoys helping me develop new recipes.  When I told him that the ingredient for the recipe contest was avocados he jumped at the chance to help me figure something out.  

California avocados are a nutrient-dense fruit which contribute nearly 20 vitamins, minerals, and phytonutrients, per one oz. serving (1/5th of a medium avocado). 
With their flavor, texture, nutritional value and culinary versatility, California avocados can be used across all day from breakfast to lunch to dinner, in snacks and desserts.
Naturally cholesterol-free, California avocados are a creamy and nutritious alternative to saturated fat laden spreads, toppings and dips.  

And just so you know, I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.

The latest restaurant fad seems to be flatbreads.  So, he came up with a flatbread topped with avocados, tomatoes, mushrooms and onions.  He could't think of a catchy name for it so we decided that we'd name this flatbread after its creator.  So, we lovingly named it "The Kennedy!"

Ken and the girls devoured this super quick.  They raved about it.  Hopefully y'all like it as much as they did!  

The Kennedy

Ingredients
1 ball of Pizza dough 
1/2 cup fat free ranch dressing
a few handfuls of raw spinach
1 1/4 cup mushrooms, sliced
1/2 large onion, sliced
1/4 cup tomato, diced (about 1 tomato)
1 T minced garlic
1 large ripe avocado, diced
1/2 cup vegan chicken (we used the Quorn brand chick'n tenders)
2-4 T fat free lemon dill sauce
1 cup fat free shredded mozzarella cheese


Fake Chicken Directions

1. Toss chick'n and lemon dill sauce together in a small bowl and microwave for approximately 1 minute until chick'n is thawed.  
2. Drain sauce.

Directions

1. Heat oven to 400 degrees.  Roast mushrooms, onions and garlic on a greased cookie sheet for 15-25 minutes until soft and brown
2. Brush flatbreads with ranch dressing
3. Layer ingredients in this order:  spinach, mushroom-onion mixture, fake chicken, avocado, cheese
4. Grill for 5-8 minutes until the cheese is melt-y and gooey

Nutritional Information
Calories             329.6
Total Fat            7.4g
Sat Fat               1.0g
Poly Fat             1.0 g
Mono Fat            4.3 g
Cholesterol         0.0 g 
Sodium            444.7 g
Potassium         466.0 g
Carbs                 58.1 g
Fiber                   6.5 g
Sugar                   5.6 g
Protein                 7.3 g

Vitamin A               2.7%   
Vitamin B-12           0.1%
Vitamin B-6            10.0%
Vitamin C               11.1%
Vitamin D                 4.2%
Vitamin E                 3.5%
Calcium                    1.8%
Copper                   11.6%
Folate                     24.1%
Iron                         10.2%
Magnesium                 7.1%
Manganese                21.6%
Niacin                      17.2%
Panthothenic Acid     12.1%
Phosphorus               10.1%
Riboflavin                 16.9%
Selenium                   26.0%
Thiamin                     18.6%
Zinc                            5.2%

The fake chicken adds about 10 calories, 0.5 grams of fat, 49 grams of sodium, 1 gram of carbohydrates, and 1.25 grams of protein (it wouldn't let me add it into the calculator)

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