Salmon Pitas With Celery Heart Salad
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!!
Steps
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 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.
Ingredients
fresh dill, lemon juice, olive oil, salt, pepper, celery, radish, red onion, light sour cream, salmon, lettuce, greek pita breads