Canned boneless, skinless salmon is just as tasty and versatile as canned tuna, and it boasts more omega-3 fats—but you could certainly use tuna if you prefer it.
How to Make It
Step 1
Stir together celery, scallions, mayonnaise, dill, lemon zest and juice, pepper, and salt in a medium bowl. Fold in salmon and almonds. Arrange 1 lettuce leaf in each of 4 (4-cup) containers. Divide salmon salad evenly over lettuce.
Step 2
Divide grapes, carrots, and pita wedges evenly among containers.