Salmon Pitas With Celery Heart Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons chopped fresh dill
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 head celery
• 1/2 cup thinly sliced radish
• 1/2 cup thinly sliced red onion
• 1/4 cup light sour cream
• 2 (7 1/2 ounce) cans salmon, drained
• 4 leaves lettuce
• 4 whole wheta greek pita breads or 4 tortillas

Recipe

• 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).