Salmon Salad Pita Lunch

Need a healthy lunch idea that’s rich in protein and omega 3’s? Move over tuna salad because this Salmon salad pita lunch is the new lunch in town!

These Salmon Salad Pitas for lunch are it! I suppose it has everything to do with the fact that it closely resembles lunchbox favorites like tuna salad and chicken salad. However, the salmon salad has a richer flavor and heartier texture plus it’s really good for them!

This recipe uses canned salmon, which is relatively less expensive than fresh salmon and a great source of protein with long-lasting shelf life. When buying canned salmon, look for the boneless skinless variety -it’s only a few cents more and worth it!

If by chance, you happen to make salmon for dinner one night and have leftovers, you can definitely use that instead! You can substitute about one 4-ounce fillet per 5 ounce can of salmon.

Making easy, fresh, and affordable lunches are all part of our family meal plans. Our plans help you stay on top your meal planning game with done-for-you shopping lists, a weekly meal prep guide, and of course, fresh recipes that are sure to become new family favorites!

Since the whole family is a fan of this recipe, I’ll usually make a double batch of salmon salad and use it for these pitas, to top my green salad or, stuff an avocado.

My kids prefer it in a pita pocket; and who can blame them since pitas are handheld edible pockets stuffed with all the good things! Double the points if you’re home and can toast it.

Of course, you could prepare the salad and serve it with crackers, in a sandwich, or my personal favorite, in a lettuce cup! So good!

Salmon Salad Pita Lunch

• Author: MOMables - Laura
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 4 pitas pockets 1x

Scale 1x2x3x

Ingredients

•  5-ounce can salmon, drained
• 1 tablespoon mayonnaise
• 1/4 cup diced celery
• 1 teaspoon lemon juice
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pita pockets, halved
• Lettuce leaves, finely chopped

Instructions

1. In a large bowl, place salmon meat and using a fork, break up large chunks into smaller flake-like pieces. Add mayonnaise, diced celery, lemon juice, cumin, salt and pepper to the bowl, stir to combine.
2. Open each pita half and stuff with lettuce. Divide the salmon salad into the pita pockets.

Nutrition

• Serving Size: 2 pita pockets
• Calories: 318
• Fat: 9.4 g
• Carbohydrates: 37 g
• Fiber: 4.4 g
• Protein: 24.1 g