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!"
 
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Ready In:
10mins
Ingredients:
12
Serves:
6
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ingredients

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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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Reviews

  1. Yum!! Made these for lunch and filled tortillas in place of the pitas. The radish gave a great flavour alongside the celery. Thanks for sharing.
     
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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! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
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