Lemony salmon pitta pockets

Lemony salmon pitta pockets

Category: Starter/snack | Serves: 2

Prep time: 15 minutes | Cooking time: None


55g (2oz) Little Gem Lettuce, shredded

75g (2 3/4oz) cucumber, chopped (about 1/4 cucumber)

1 tablespoon reduced-calorie mayonnaise

1 tablespoon low-fat natural yoghurt

1 teaspoon finely chopped mint leaves

1/2-1 teaspoon finely grated lemon zest, to taste

Freshly ground black pepper, to taste

140g (5oz) cold poached fresh, skinless salmon fillet, flaked

4 mini round pitta breads (wholegrain if possible)

  1. In a bowl, combine lettuce and cucumber; set aside. In a separate bowl, combine mayonnaise, yogurt, chopped mint and lemon zest, and black pepper to taste. Add flaked salmon and mix well.
  2. Slit open pitta breads to make 4 pockets. Stuff pitta pockets with salad and salmon mixture.
  3. Serve immediately or wrap and chill until ready to serve for lunch.

Cook's tips

  • If serving immediately, the pittas can be warmed briefly in toaster, if desired.

Nutritional information

Lemon Salmon Pita