Ingredients:

• 1 avocado, peeled, seeded, finely chopped
• 125g can corn kernels, rinsed, drained
• 2 ripe tomatoes, seeded, finely chopped
• 1/4 red onion, finely chopped
• 1tbsp lime juice
• 4 wholemeal pita pockets

 
Method:

1. Combine the avocado, corn, tomato, onion and lime juice and gently toss to combine. Transfer to a serving bowl. Serve with pita wedges.
2. Preheat oven to 180°C. Use a large sharp knife to cut the pita breads into wedges. Place on a large oven tray and bake in preheated oven, turning occasionally, for 5-7 minutes or until pita breads are lightly toasted. Remove from oven and set aside.

 
Tip:

For a spicy kick, add a finely chopped green chilli to the salsa and chopped coriander leaves.