Salmon Pitas with Celery Heart Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Think outside the box - the lunch box that is! Serve this for a quick, easy & nutritious dinner with leftovers for tomorrow's lunch. It can be plastic wrapped & refrigerated for 24 hours! Ingredients:
2 tablespoons chopped fresh dill |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 head celery |
1/2 cup thinly sliced radish |
1/2 cup thinly sliced red onion |
1/4 cup light sour cream |
2 (7 1/2 ounce) cans salmon, drained |
4 leaves lettuce |
4 whole wheta greek pita breads or 4 tortillas |
Directions:
1. Whisk together 1 tbsp each of the dill& lemon juice, the olive oil and half each of the salt& pepper in a large bowl; set aside.
2. Remove tougher outer stalks (keep for another use) of the celery to leave the 2 inch heart; trim the bottom& tops from the heart& keep the 5 inch base.
3. Cut the stalk lengthwise into paper thin slices, then cut slices cross wise into thirds.
4. Add celery pieces, radishes& onions to the oil mixture; toss to coat.
5. In a separate bowl, combine sour cream& remaining dill, lemon juice, salt& pepper; Add salmon, flaking with a fork.
6. Layer lettuce, celery mixture& salmon mixture in pitas (or in tortillas& roll up).
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