curried salmon salad pita pockets
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By Andrea Gibbons
curried salmon salad pita pockets
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Updated at: Thu, 17 Aug 2023 13:27:26 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories192.6 kcal (10%)
Total Fat4 g (6%)
Carbs23.3 g (9%)
Sugars3.2 g (4%)
Protein17.1 g (34%)
Sodium541.1 mg (27%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

1 x 6 ouncecan wild Alaskan salmon
drained

2 tablespoonslow-fat plain Greek yogurt

1 tablespoonred onion
finely chopped

½ teaspoonfresh lemon juice
or to taste

¼ teaspooncurry powder

¼ teaspoonhoney

⅛ teaspoonsalt

⅛ teaspoonblack pepper
freshly ground, or to taste

2whole-wheat pitas
6-inch

0.5 slicesEnglish cucumber

2 leavesromaine lettuce
rinsed and dried
Instructions
Step 1
In a medium bowl, place the drained salmon, yogurt, onion, lemon juice, curry powder, honey, salt, and pepper.
Step 2
Use a fork to gen- tly loosen the salmon and combine it with the other ingredients.
Step 3
Taste and add more lemon juice if desired.
Step 4
Split the pita breads open.
Step 5
Divide the salmon salad between them, spreading it to cover one half of each pita.
Step 6
Arrange the cucumber slices on top.
Step 7
Grind a little more black pepper on top, if desired.
Step 8
Place a lettuce leaf on top of each.
Step 9
Replace the top of the pita and slice in half.
Step 10
Serve.
Notes
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