Ingredients:
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 head celery
1/2 cup thinly sliced radishes
1/2 cup thinly sliced red onions
1/4 cup light sour cream
2 (7 1/2 ounce) cans salmon, drained
4 leaves lettuce
4 whole wheta Greek pita breads or 4 tortillas
Directions:
Whisk together 1 tbsp each of the dill& lemon juice, the olive oil and half each of the salt& pepper in a large bowl; set aside.
Remove tougher outer stalks (keep for another use) of the celery to leave the 2 inch heart; trim the bottom& tops from the heart& keep the 5 inch base.
Cut the stalk lengthwise into paper thin slices, then cut slices cross wise into thirds.
Add celery pieces, radishes& onions to the oil mixture; toss to coat.
In a separate bowl, combine sour cream& remaining dill, lemon juice, salt& pepper; Add salmon, flaking with a fork.
Layer lettuce, celery mixture& salmon mixture in pitas (or in tortillas& roll up).
Servings: 6
Time preparation: 10 min.
Time total: 10 min.