I have been putting raw sugar snap peas into pretty much everything I make lately. So good! So springy! So sweet and crunchy!

If it's still too early for peas where you are, I think some grated raw beet or carrot would be a good substitute. Those are pretty sweet and crunchy too.

This pita is just about the easiest lunch ever. Just chop up a salad's worth of vegetables, stuff them inside some warm pita bread, and go to town. It's such a good way to get plenty of fresh spring vegetables, snap peas or not.

Spring salad pita with sugar snap peas, avocado, and mushrooms

For 2 sandwiches:

2 loaves pita bread
3-4 large romaine lettuce leaves
1 medium avocado
~15 sugar snap peas
2 scallions
4-5 button mushrooms
~2 tbsp fresh parsley
salt & pepper to taste
olive oil or vinaigrette to dress
~4 tbsp hummus

Gently warm your pita in a 250F toaster oven (or just an ordinary oven) while you make the salad.

Wash your lettuce leaves and chop them into bite-sized pieces. Halve and dice your avocado. Finely slice your sugar snap peas, scallions, and mushrooms. Mince your parsley. Add all of these to a mixing bowl, season with salt and pepper, drizzle with olive oil or vinaigrette, and toss gently to combine.

When your pita breads are toasty warm and beginning to crisp up a bit on the outside, remove them from the toaster oven and cut them in half. Spread the inside of each half with hummus. Fill with your salad mixture, and you are ready to eat.

What sandwiches are you eating this spring?