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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (122g) Recipe makes 4 servings The following items or measurements are not included below: 12 slices seedless cucumber |
||
| Calories 210 | ||
| Calories from Fat 78 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 120mg | 40% | |
| Sodium 313mg | 13% | |
| Potassium 216mg | 6% | |
| Total Carbohydrate 22.0g | 7% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 2.4g | ||
| Protein 10.6g | 21% | |
Salmon-Egg Salad Stuffed Pitas
By: PaulaG
May 25, 2006
Salmon is high in protein and Omega-3 fatty acids content and to its overall low fat levels making it a healthier alternative as a sandwich filling. These are delicious alone or served with fresh vegetable sticks and dip.
SERVES 4
Ingredients
-
1 (3 ounce) flavor fresh pouch salmon
- 2 hard-boiled eggs, chopped fine
- 1/4 cup mayonnaise
- 2 green onions, sliced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- fresh ground black pepper
- 2 pita bread rounds
- 1 large roma tomato, sliced thin
- 3-4 leaves romaine lettuce
- 12 slices seedless cucumber (thin slices)
Directions
1
In a small bowl, mix together the eggs, mayonnaise, green onions, dill and lemon zest.2
Cut pita rounds in half and divide the salmon-egg mixture evenly between the 4 pockets.3
Stuff with lettuce leaves, tomatoes and cucumber.4
Top with some fresh ground black pepper and enjoy!
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Main Ingredient > Vegetables > Greens > Lettuces
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > European > Southern (Mediterranean) > Greek
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Finger Food
Featured Reviews for This Recipe
From: Karen67
On Apr 4, 2007
I love salmon salad, and egg salad, and what a great combination this made. I used a 6 oz can of salmon, so I used 4 eggs, 1/2 cup mayo, 1 green onion and 2 tsps dill weed. I used a little lemon zest, but probably only about 1 tsp for the double batch. I snuck a taste and loved the combination, but I always like mayo salads after the flavors meld overnight, so I'm sure it will be even better tomorrow. The dill just takes this over the top! I'll be eating this on a slice of lettuce instead of in a sandwich.
From: twissis
On Oct 6, 2006
When I saw this recipe last nite, I knew what I was having for lunch today. I love pita sandwiches for lunch & live where fresh salmon abounds at a reasonable price, so I used leftover marinated & grilled salmon. I added 1 tsp tiny Spanish capers & used ranch dressing I made from Texas Ranch Dressing by Miss Annie instead of the mayo. It was so good! Unless served w/soup, a salad or fruit on the side, I do not agree that half a pita sandwich is a serving. The salmon mixture seemed just right for 2 sml pitas, but I easily ate 2 halves & am struggling to resist the 2 halves I saved for DH. Thx for a great lunch!
From: sugarpea
On Aug 21, 2006
Loved this. Not being a fan of dill, I used fresh basil from the garden. The salad seemed to need a little zip so I added a little Asian chili garlic sauce. Marvelous.
From: evelyn/athens
On Jun 22, 2006
The dill and lemon zest make this salmon salad extra-special! This is definitely a keeper.
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