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
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Ingredients
2 servings
1 x 6 ouncecan Alaskan salmon
wild, 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.
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