Salmon and crisp pita salad with Light Ranch dressing

Cooking Fish Salmon and crisp pita salad with Light Ranch dressing

Crisp pita adds crunch to this vibrant salmon salad.

Lables: Lactose free Milk free Shellfish free
  1. Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place the pita pockets on the lined tray. Brush with oil and sprinkle with the dukkah. Bake, turning once, for 8-10 minutes or until crisp. Remove from oven. Set aside to cool. Coarsely break into pieces.
  2. Arrange the avocado, salmon, salad leaves and pita bread on serving plates, drizzle with dressing. Sprinkle with capers and dill. Serve immediately.

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2 pita pockets
1 tbsp olive oil
1 tbsp dukkah
1 avocado, halved, stoned, peeled, thinly sliced
2 x 150g hot smoked salmon, skin removed, coarsely flaked
150g mixed salad leaves
1/2 cup Paul Newman's Own Light Ranch dressing
1 tbsp baby capers, drained
1/4 cup dill sprigs

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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