This fresh and satisfying pita combines silky smoked salmon, ripe avocado and a creamy yogurt sauce with capers and fresh herbs. Light yet nourishing, it’s perfect for breakfast, brunch or an easy lunch.
Ingredients (serves 1–2)
- 1 large pita bread
- 80–120 g smoked salmon
- 1 ripe avocado
- 120 g thick Greek yogurt or labneh
- 1–2 tsp capers, drained
- Fresh cilantro or parsley, finely chopped
- Olive oil, for drizzling
- Freshly ground black pepper
Instructions
- Warm the pita
Lightly warm the pita in a dry pan or oven until soft and pliable. Do not overheat. - Prepare the yogurt base
Spread a generous layer of thick Greek yogurt or labneh inside the warm pita, covering the surface evenly. - Add the fillings
Slice the avocado and arrange it over the yogurt. Layer the smoked salmon on top. - Finish the pita
Sprinkle with capers and fresh herbs. Drizzle lightly with olive oil and finish with freshly ground black pepper.
To serve
Serve immediately while the pita is warm and the filling is fresh. This dish works beautifully on its own or with a light green salad on the side.
Tips & variations
- Add a squeeze of lemon juice to the yogurt for extra freshness.
- Swap cilantro for dill if you prefer a more classic salmon flavor profile.
- For extra protein, use labneh instead of yogurt.
- Works just as well with whole-wheat or sourdough pita.
Why you’ll love it
Creamy, salty, fresh and perfectly balanced — this smoked salmon and avocado pita is a simple yet elegant meal that comes together in minutes and feels effortlessly special!
