- 1/4 cup finely sliced scallions
- 2 long green chiles, seeded and cut into very fine rounds
- 1 head cos or romaine lettuce
- 1 lime, zested and juice
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 2 pita breads
- 1 ripe avocado
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh mint leaves
Preheat oven to 450 degrees F.
Put the scallions and chile slices into a bowl.
Open the pita breads up lengthways so that you have 4 very thin halves, and lay them on a baking sheet. Toast them in the oven for about 5 minutes to give them a bit of crunch; they will turn a golden brown color, but keep an eye on them as they might burn. Take the pita breads out and leave them to cool.
Halve the avocado, remove the stone and then using a spoon, scoop pieces of avocado out onto the bowl of lettuce. Dress the salad with the lime and oil dressing and add most of the chopped herbs before tossing with your hands to combine. Snip with scissors or break the crispy pita bread with your hands into rough triangles, and add most of the pieces to the salad and toss again before decanting to a serving bowl or platter. Scatter with remaining herbs and toasted pita