Ingredients for Salmon Pitas With Celery Heart Salad
- Fresh Dill
- 1 1/2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 3/8 teaspoon black pepper
- 2 celery hearts
- Radish
- Red Onion
- Light Sour Cream
- 6 ounces cooked salmon
- 4 large lettuce leaves
- Greek Pita Breads
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How to Make Salmon Pitas With Celery Heart Salad
- In a large bowl, whisk together 1 tablespoon fresh dill, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Set aside.
- Remove the tougher outer stalks from 2 celery hearts, leaving approximately 2 inches of the heart intact.
- Trim the bottom and tops of each celery heart, maintaining a 5-inch base.
- Cut each celery heart lengthwise into paper-thin slices, then cut the slices crosswise into thirds.
- Add the celery pieces, 1/2 cup thinly sliced radishes, and 1/4 cup thinly sliced red onion to the oil mixture.
- Toss gently to coat.
- In a separate bowl, combine 1/4 cup sour cream, 1 tablespoon fresh dill, 1/2 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Gently add 6 ounces cooked salmon, flaking it with a fork.
- Layer lettuce leaves, the celery mixture, and the salmon mixture into pita bread pockets.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
11g
Fat
7g
Carbs
9g
