Ingredients
- —1 whole wheat pita bread
- —100 g canned Alaskan salmon, drained
- —2 tbsp Greek yogurt 0%
- —1 tsp lemon juice
- —1 tsp fresh chives, finely chopped
- —30 g mixed salad greens
- —Freshly ground black pepper
- —Pinch of sea salt
Instructions
Toast the whole wheat pita bread according to the package instructions.
Meanwhile, mix the drained salmon with the Greek yogurt, lemon juice, chives, a pinch of sea salt, and freshly ground black pepper.
Cut the pita open and fill it first with the mixed salad greens.
Spoon the salmon salad generously into the bread and serve immediately.
A crunchy whole wheat pita filled with a creamy salmon salad made from canned salmon, Greek yogurt, and fresh herbs. Refreshing, high in protein, and perfect for a quick lunch. The lemon and chives give the salmon salad a light, fresh taste, while the crunchy greens add extra bite.
Serving Tip
Add slices of cucumber, radish, or some finely chopped red onion for extra freshness and crunch.
Storage Tip
The salmon salad keeps well covered in the refrigerator for up to 2 days. Fill the pita just before serving to keep it crunchy.