Salmon Pitas with Celery Heart Salad

Total Time
10mins
Prep 10 mins
Cook 0 mins

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 Nutrition

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).
Most Helpful

Yum!! Made these for lunch and filled tortillas in place of the pitas. The radish gave a great flavour alongside the celery. Thanks for sharing.

Evie* December 06, 2004