Salmon Pitas with Celery Heart Salad Recipe

Name: Salmon Pitas with Celery Heart Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped fresh dill; 2 tablespoons lemon juice; 1 tablespoon olive oil; ¼ teaspoon salt; ¼ teaspoon pepper; 1 head celery; ½ cup thinly sliced radish; ½ cup thinly sliced red onion; ¼ cup light sour cream; 2 (7 1/2 ounce) cans salmon, drained; 4 leaves lettuce; 4 whole wheta Greek pita breads or 4 tortillas

Servings: persons

2 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 head celery
½ cup thinly sliced radish
½ cup thinly sliced red onion
¼ cup light sour cream
2 (7 1/2 ounce) cans salmon, drained
4 leaves lettuce
4 whole wheta Greek pita breads or 4 tortillas

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).

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons chopped fresh dill, 2 tablespoons lemon juice, 1 tablespoon olive oil, ¼ teaspoon salt, and more.

Yes, Salmon Pitas with Celery Heart Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Pitas with Celery Heart Salad

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