Spring Salad Pita

cook time:

30 min

total time:

30 min

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I’m so excited to introduce you to salad sandwiches! To kick off this idea, let’s start with a spring salad in a pita. I mean, if we love eating bread next to our salad, why not combine the two? This time of year, the leaves are so fresh and crunchy. I made a salad with a mustard-anchovy dressing, green goddess sauce spread inside the pita, and dark golden crispy breadcrumbs on top for an extra crunch factor. It’s such a great bite and a fun idea for a seasonal meal on the go! This will work with any salad (just avoid a thin dressing, as it can tear the pita). You can use any crunchy leaves you have on hand!

Ingredients

For the green goddess sauce:

  • 3 tbsp thick greek yogurt
  • 7 anchovies
  • 1 tbsp spring onions, chopped
  • 2 tbsp parsley, chopped
  • 1 tsp fresh dill, chopped
  • 1 tbsp basil, chopped
  • 1 lemon, juice
  • Salt

Ingredients

For the breadcrumbs:

  • 1 Oil from one anchovy can
  • 1 cup of breadcrumbs
  • Salt

Ingredients

For the salad dressing:

  • 1 tbsp mustard
  • 2 tbsp vinegar (I used champagne vinegar)
  • 5 anchovies, chopped
  • Salt
  • 3 tbsp extra virgin olive oil

Ingredients

For the salad:

  • 2 radicchios, separated to leaves
  • 2 endives, separated to leaves
  • 2 crispy lettuce, separated to leaves
  • 2 carrots, cut thin with a peeler
  • 2 cucumbers, cut thin with a peeler
  • To assumble:
  • 4 4 mini pita

Ingredients

For the green goddess sauce:

  • 3 tbsp thick greek yogurt
  • 7 anchovies
  • 1 tbsp spring onions, chopped
  • 2 tbsp parsley, chopped
  • 1 tsp fresh dill, chopped
  • 1 tbsp basil, chopped
  • 1 lemon, juice
  • Salt

Ingredients

For the breadcrumbs:

  • 1 Oil from one anchovy can
  • 1 cup of breadcrumbs
  • Salt

Ingredients

For the salad dressing:

  • 1 tbsp mustard
  • 2 tbsp vinegar (I used champagne vinegar)
  • 5 anchovies, chopped
  • Salt
  • 3 tbsp extra virgin olive oil

Ingredients

For the salad:

  • 2 radicchios, separated to leaves
  • 2 endives, separated to leaves
  • 2 crispy lettuce, separated to leaves
  • 2 carrots, cut thin with a peeler
  • 2 cucumbers, cut thin with a peeler
  • To assumble:
  • 4 4 mini pita

Ingredients

For the green goddess sauce:

  • 3 tbsp thick greek yogurt
  • 7 anchovies
  • 1 tbsp spring onions, chopped
  • 2 tbsp parsley, chopped
  • 1 tsp fresh dill, chopped
  • 1 tbsp basil, chopped
  • 1 lemon, juice
  • Salt

Ingredients

For the breadcrumbs:

  • 1 Oil from one anchovy can
  • 1 cup of breadcrumbs
  • Salt

Ingredients

For the salad dressing:

  • 1 tbsp mustard
  • 2 tbsp vinegar (I used champagne vinegar)
  • 5 anchovies, chopped
  • Salt
  • 3 tbsp extra virgin olive oil

Ingredients

For the salad:

  • 2 radicchios, separated to leaves
  • 2 endives, separated to leaves
  • 2 crispy lettuce, separated to leaves
  • 2 carrots, cut thin with a peeler
  • 2 cucumbers, cut thin with a peeler
  • To assumble:
  • 4 4 mini pita

Lets Start Cooking!

step 1

Start with the breadcrumbs- open an anchovy can and pour the oil to a pan. Add the breadcrumbs and salt, and toast on a medium heat, stirring constantly. Once you achieve the desired color of you breadcrumbs, transfer to a plate to cool.

step 2

Making the goddess dressing- blend all ingredients in a food processor until smooth and combined. Set aside.

step 3

Make the salad dressing- in a bowl, add all the ingredients and whisk until the sauce is emulsified and smooth.

step 4

Separate all the crunchy leaves into the bowl with the salad dressing. Mix well so the dressing coats all the leaves.

step 5

Cut open the top of the pita, add 1-2 tbsp of green goddess sauce and spread well. Add the dressed crunchy leaves. Add breadcrumbs on top.

step 6

YASSS!

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