A delightful twist on a classic salad, these stuffed pita pockets are perfect for a quick and satisfying meal.
Combine the cooked salmon, chopped hard-boiled eggs, mayonnaise, green onions, dill, lemon zest, and black pepper in a mixing bowl.
Ensure the salmon is flaked into small pieces for an even mix.
Cut the pita bread in half to create pockets.
Warm the pita slightly to make it easier to open without tearing.
Fill each pita pocket with a lettuce leaf, a slice of tomato, and a portion of the salmon-egg mixture.
Layer the ingredients for a visually appealing presentation.
Add cucumber slices to each pocket for a refreshing crunch.
Slice the cucumber thinly for even distribution.
Serve the stuffed pita pockets immediately and enjoy.
Pair with a light side dish for a complete meal.
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