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Salmon and crisp pita salad with Light Ranch dressing
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Crunchy pita adds texture to zesty salmon salad.
Ingredients:
  • 2 pita pockets
  • 20.00 ml dukkah
  • 1 avocado, halved, stoned, peeled, thinly sliced
  • 2 x 150g hot smoked salmon, skin removed, coarsely flaked
  • 150g mixed salad leaves
  • 125ml dressing
  • 20.00 ml baby capers, drained
  • 62.50 ml dill sprigs
Instructions:
  • Preheat the oven to 180C. Line a baking tray with non-stick baking paper. Arrange the pita pockets on the tray. Brush with oil and sprinkle with dukkah. Bake for 8-10 minutes until crispy, turning once. Remove from the oven, let cool, then break into pieces.
  • Assemble avocado, salmon, salad leaves, and pita bread artistically on plates. Drizzle with dressing, then sprinkle capers and dill. Serve promptly for the best flavor.

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