Salmon Salad Pita Pockets

Lunch

Ingredients 8 servings

Wild Salmon (6 oz cans) 4.0 can(s)

Baked Tofu 4.0 package(s)

Mayonnaise 0.5 cup(s)

Vegan Mayonnaise 0.5 cup(s)

Capers 2.0 tablespoon(s)

Lemon, juiced 1.0 whole

Celery Stalks 2.0 whole

Red Onions 0.5 whole

Dill, dried 1.0 teaspoon(s)

Black Pepper 1.0 teaspoon(s)

Pita Breads (Cut into quarters) 8.0 whole

Gluten-Free Pita Bread 8.0 whole

Romaine Lettuce 1.0 whole

Tomatoes 2.0 whole

Avocados 2.0 whole

Dietary Restrictions

Eggs Wheat / Gluten Fish

Recipe Instructions

PRE-TRIP PREP: None required — canned salmon is shelf-stable.

ON THE RIVER: Drain salmon and flake into a bowl; remove any large bones. Mix with mayo, capers, lemon juice, celery, red onion, dill, and pepper. Cut pitas in half to form pockets; stuff with salmon salad, shredded lettuce, tomato, and avocado slices.