Ingredients
-
2
-
2
-
1
-
1/4
-
1/4
-
1
-
1/2
-
1/2
-
1/4
-
2
-
4
-
4
-
-
-
Directions
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!, 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 , 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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
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
Done
|
Cut the Stalk Lengthwise Into Paper Thin Slices, Then Cut Slices Cross Wise Into Thirds. |
|
4
Done
|
Add Celery Pieces, Radishes& Onions to the Oil Mixture; Toss to Coat. |
|
5
Done
|
in a Separate Bowl, Combine Sour Cream& Remaining Dill, Lemon Juice, Salt& Pepper; Add Salmon, Flaking With a Fork. |
|
6
Done
|
Layer Lettuce, Celery Mixture& Salmon Mixture in Pitas (or in Tortillas& Roll Up). |
