Salmon Pitas with Celery Heart Salad
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 242 |
| pro | 17 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 28 g |
| fibre | 5 g |
| chol | 18 mg |
| sodium | 632 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 16 |
| vit A | 3 |
| vit C | 18 |
| folate | 32 |
Grown-ups will love this salmon sandwich flavoured with a vinaigrette dressing.
Ingredients
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 small head celery
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced red onions
- 1/4 cup light sour cream
- 2 7-1/2 oz cans salmon, drained
- 4 lettuce leaves
- 4 whole wheat Greek-style pita breads or tortillas
Preparation
In large bowl, whisk 1 tbsp (15 mL) each of the dill and lemon juice, oil and half each of the salt and pepper; set aside.
Remove tough outer stalks from celery to leave 2-inch (5 cm) heart; reserve outer stalks for another use. Trim tops from heart to leave 5-inch (12 cm) long base; reserve tops for another use. Peel outside of celery heart to remove tough strings; trim bottom. Slice celery heart lengthwise into paper-thin slices; cut slices crosswise into thirds. Add to oil mixture along with radishes and onion; toss to coat.
In separate bowl, combine sour cream and remaining dill, lemon juice, salt and pepper. Add salmon, flaking with fork.
Layer lettuce, celery mixture and salmon mixture onto pitas and roll up. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.)
- Keywords : Lunch; Make-Ahead; Celery; Salmon; Greek;
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