Crumbly Summer Salmon Pocket |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Healthy recipe from Brigham & Women's Hospital, Boston. Ingredients:
1 (6 ounce) can wild salmon, drained or 6 ounces fresh salmon |
1 tablespoon grapeseed oil, extra virgin olive oil or 1 tablespoon light mayonnaise |
1 tablespoon fresh lemon juice |
1 pinch lemon zest |
1/4 cup cucumber, finely chopped |
1/4 cup carrot, finely shredded |
1 tablespoon fresh mint, finely chopped |
1 whole wheat pita bread (cut in half) |
Directions:
1. In a mixing bowl, add salmon, oil (or mayonnaise) lemon juice and lemon zest.
2. Stir until evenly mixed.
3. Fold in chopped cucumber, shredded carrots, and mint.
4. Stuff each half of pita pocket with field greens and 1/2 of the crumbly salmon mixture.
5. Serve with side salad or fresh fruit and enjoy!
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