Salmon and lemon pita

No Leftovers Seafood

Servings

4

Preperation

15 minutes

Cooking

5 minutes

Waiting

-

½ head Cypriot lettuce, finely chopped 1 cucumber, diced 1 tbsp mayonnaise 1 tbsp Greek yogurt (strained) 1 tbsp chopped fresh mint Zest of 1 lemon 4 small pita breads 150 g cold cooked fresh salmon, skin removed Salt Pepper

In a bowl, combine the chopped lettuce and cucumber. Set aside.

In another bowl, mix the mayonnaise, yogurt, mint, lemon zest, and pepper. Stir well.

Add the salmon to the mixture and gently break it apart while mixing.

Warm the pita breads in a pan or oven for 2–3 minutes.

Cut each pita in half and fill with the salad and salmon mixture.

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