Cucumber Salmon Salad "Sushi"
Ready In: 20 mins
Serves: 4
Ingredients
- 1 (6 ounce) can salmon, drained and bones removed
- 1⁄2 cup diced red bell pepper, 1/4-inches
- 1⁄3 cup diced celery, 1/4-inches
- 3 tablespoons sliced scallions, 1/8-inch slices
- 3 tablespoons plain nonfat Greek yogurt
- 2 tablespoons lemon juice
- 1⁄4 teaspoon kosher salt
- 1 lb Persian cucumbers
Directions
- Combine the salmon, red pepper, celery, scallions, yogurt, lemon juice and salt in a bowl; mash with a fork.
- Cut the tips off each end of the cucumbers; cut each cucumber across into 1-inch pieces. Use a melon baller to scoop out the center of each slice of cucumber, taking care to leave the walls intact and enough of a base to hold the salmon salad. Fill each cucumber with 2 to 3 teaspoons of the salmon salad and refrigerate until ready to serve.
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