Salmon Salad Pitas can be a quick and delicious lunch or dinner. Pink salmon is mixed with lettuce, celery, red onion, dill, cucumbers, and flavorful dressing served inside a whole wheat pita along with fresh tomatoes.
These healthy Salmon Salad Pitas come together with just a few simple fresh ingredients. The key is to use good salmon and load it up with crunch and flavor using fresh ingredients. By mixing the lettuce, celery, red onion, dill, and cucumbers directly with the salmon and dressing, you create a crunchy salmon salad that you can stuff into whole wheat pita pockets to make a high-protein and high-fiber meal.
What kind of pita bread should you use?
Pita bread comes in various sizes, thicknesses, and varieties. I like using the whole wheat or whole grain pita bread. These variations are made from whole wheat or whole grain flour, offering more fiber and nutrients compared to regular white pita. In addition, they can be a healthier option and work well with any filling, dip, or dish where you would use regular pita.
This creamy and crispy, inexpensive, and simple salmon salad is the one you’ve been searching for. It’s incredibly delicious, balanced and perfect with a whole wheat pita along with fresh tomatoes.
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Salmon Salad Pitas
Ingredients
- 1 can (6 oz) pink salmon (drained)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh dill (finely chopped)
- 1 cup romaine lettuce (chopped)
- ¼ English cucumber (or one small cucumber) (diced)
- 1 rib celery (diced)
- ¼ cup red onion (thinly sliced)
- ½ medium tomato (sliced)
- 1 pita (whole wheat)
- Salt and black pepper to taste
Instructions
- In a medium bowl, add the mayonnaise, Dijon mustard, red wine vinegar, and a pinch of salt and black pepper, and whisk until well combined.
- To the same bowl, add the lettuce, salmon, celery, red onion, dill, and cucumber, and toss until well coated in the dressing. Taste and adjust seasoning with salt and pepper to taste.
- If you prefer a warm pita, you can warm your pita in an oven at 350°F for a few minutes or in the microwave for 10-20 seconds.
- Place the pita on a cutting board, slice it in half, and open each side to create a pocket. Then fill each side of the pocket with sliced tomatoes and the salmon salad mixture.