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Prep time: 15 minutes, Serves 4 3 Tbsp. olive oil 2 Tbsp. red wine vinegar 1 Tbsp. Dijon Mustard 2 tsp. oregano 1 tsp. dill salt and freshly ground pepper to taste 1 can (15.5 oz) wild salmon, drained 1 cup red pepper, diced 1/8 cup purple onion, finely diced 1 cucumber, peeled, seeded and diced 8 kalamata olives, pitted and diced 1/4 cup feta cheese, crumbled 2 cups romaine lettuces, torn into bite size pieces 4 organic tortillas In large bowl, make the dressing by whisking together the olive oil, vinegar, mustard, oregano, dill, salt and pepper. Gently fold in the salmon, red pepper, onion, cucumber, olives and feta. Take one tortilla and place a half-cup of lettuce down the center of the tortilla. Place a quarter of the salmon mixture on top of the lettuce and fold up the bottom end of the tortilla, fold in the sides and serve. |
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