Smoked Salmon and Avocado-Dill Pita

July 22, 2020

Smoked Salmon and Avocado-Dill Pita


Yesterday, I shared the saga of the magic avocado-dill spread. In a word: yum! Today, I need to share the super-easy instructions for the pita sandwich we made with smoked salmon and the creamy, light green spread.

First, we had it on a blackened fish sandwich. It was creamy, tangy, mild and perfect. Then we thought, what else could we serve this magnificent condiment with? Smoked salmon pitas, that’s what!

The fixings for the pita

So today, I need to fill you in on the ultimate simplicity of the pita we made, so that you can make it, too.

Smoked Salmon and Avocado-Dill Pita Recipe

Serves 2


  • Two pita breads, halved and opened
  • 1/4 cucumber, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup arugula, butter lettuce or other greens
  • 1/4 very ripe medium tomato, thinly sliced
  • 1/2 lb. high-quality cold-smoked salmon (lox0
  • 1/2 ripe avocado (optional)

Avocado-Dill Spread

  • 1 medium ripe avocado
  • 1/2 cup sour cream
  • 1 tbsp dried dill
  • 1 green onion, white and green parts, minced
  • 2 tsp lime juice
  • 1 medium clove garlic, pressed
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 2 drops tabasco

Cooking Instructions

For the spread: scoop out the avocado flesh using the knife and spoon technique (click here for instructions if you haven’t done it before), put it in a medium bowl, and mash with a fork. Add the rest of the ingredients and stir/mash vigorously with the fork to combine. Taste and add more salt, if necessary.

For the pita: spread the inside of each half of pita bread with the avocado-dill spread, then stuff it with the rest of the ingredients.


© 2020, Glover Gardens

Tell me your thoughts...

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: