Grown-ups will love this salmon sandwich flavoured with a vinaigrette dressing.
- Portion size 6 servings
Ingredients
Method
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.)
Nutritional facts <b>Per serving:</b> about
- Sodium 632 mg
- Protein 17 g
- Calories 242.0
- Total fat 8 g
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 28 g
%RDI
- Iron 16.0
- Folate 32.0
- Calcium 20.0
- Vitamin A 3.0
- Vitamin C 18.0
