STREAMING NOW: The Layover

Salmon Pitas with Celery Heart Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
10mins
SERVES:
6
UNITS:
US

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).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: