Nutrition per serving may change if servings are adjusted.
1 (12 ounce) can solid white tuna (water-pack), drained
¼ cup finely chopped onion
¼ cup thinly sliced celery
¼ cup shredded carrot
1 tablespoon capers, rinsed and drained
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon Dijon-style mustard
1 tablespoon Champagne vinegar or white wine vinegar
1½ cups torn mixed salad greens
½ cup slivered almonds, toasted
2 large whole wheat pita bread rounds, halved crosswise
In a medium bowl, combine tuna, onion, celery, carrot, and capers; set aside. For vinaigrette: In a small screw-top jar, combine olive oil, lime juice, Dijon mustard, and vinegar. Cover and shake well to combine. Pour vinaigrette over tuna mixture; toss gently to combine. Add greens and almonds; toss gently to combine.
Cut pita breads in half and place a pita bread half in each of four shallow salad bowls. Top pita bread halves with tuna mixture. Makes 4 servings.