Salmon Pitas with Celery Heart Salad
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
6
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
- 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.
- 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.
- Cut the stalk lengthwise into paper thin slices, then cut slices cross wise into thirds.
- Add celery pieces, radishes& onions to the oil mixture; toss to coat.
- In a separate bowl, combine sour cream& remaining dill, lemon juice, salt& pepper; Add salmon, flaking with a fork.
- Layer lettuce, celery mixture& salmon mixture in pitas (or in tortillas& roll up).
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RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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