Salmon Pitas with Celery Heart Salad

• 2 tablespoons chopped fresh dill
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 head celery
• 12 cup thinly sliced radish
• 12 cup thinly sliced red onion
• 14 cup light sour cream
• 2 (7 1/2 ounce) cans salmon, drained
• 4 leaves lettuce
• 4 whole wheta Greek pita breads or 4 tortillas

1. Whisk together 1 tbsp each of the dill& lemon juice, the olive oil and half each of the salt& pepper in a large bowl; set aside.
2. Remove tougher outer stalks (keep for another use) of the celery to leave the 2 inch heart; trim the bottom& tops from the heart& keep the 5 inch base.
3. Cut the stalk lengthwise into paper thin slices, then cut slices cross wise into thirds.
4. Add celery pieces, radishes& onions to the oil mixture; toss to coat.
5. In a separate bowl, combine sour cream& remaining dill, lemon juice, salt& pepper; Add salmon, flaking with a fork.
6. Layer lettuce, celery mixture& salmon mixture in pitas (or in tortillas& roll up).

dill, lemon juice, olive oil, salt, pepper, celery, radish, red onion, light sour cream, salmon, leaves lettuce, tortillas

Taken from www.food.com/recipe/salmon-pitas-with-celery-heart-salad-72586 (may not work)