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Lox and Arugula Pita Sandwiches

Featured in the Honolulu Star-Advertiser on February 5, 2014.

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Ingredients:

Lox and Arugula Pita Sandwiches

  • 4 tablespoons light cream cheese
  • 1 tablespoon capers, drained
  • 1 teaspoon fresh dill
  • 2 whole wheat pita bread
  • 4 ounces lox (salt cured salmon), available in the seafood section at your local grocers
  • 1/2 red medium onion, thinly sliced
  • 1 Roma tomato, sliced
  • 1 1/2 cups arugula
  • 1/2 fresh avocado, sliced

Directions:

  1. In a small bowl combine, cream cheese, capers, and dill.
  2. Cut pitas in half to make a total of 4 pockets.
  3. Spread about 1 tablespoon of cream cheese mixture in each pita pocket and fill equally with salmon, onion, tomato, arugula and avocado.

Makes 4 pockets.

Approximate Nutrient Analysis per pocket:
210 calories, 7 g fat, 2 g saturated fat, 15 mg cholesterol, 880 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g sugar, 11 g protein

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