Ham Salad Pitas

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ham Salad Pitas to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ham Salad Pitas, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup reduced fat sour cream
• 2 tablespoons lemon juice
• 1 teaspoon yellow mustard
• 1 cup cooked ham
• 1 cup mozzarella cheese
• 1/4 cup blanched slivered
• almonds
• 1/2 cup seedless green grapes,
• halved
• 3 tablespoons diced green onion
• 4 pita breads, halved

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine sour cream, lemon juice and mustard in a bowl

Step 2: Technique & Execution

Add ham, cheese, almonds, grapes and onions

Step 3: Technique & Execution

Toss lightly to coat

Step 4: Technique & Execution

Divide ham mixture evenly between pita pockets

Step 5: Technique & Execution

You may eat these as is or heat them briefly

Step 6: Technique & Execution

If you choose to heat them, do two halves at a time in the microwave for 1 minute.