Salmon and crisp pita salad with Light Ranch dressing

Crisp pita adds crunch to this vibrant salmon salad.

Recipe «Salmon and crisp pita salad with Light Ranch dressing» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.