Salmon Salad Sandwich Filling

In a house where people have food sensitivities and are trying to lose weight, it's hard to please everyone with a single dish; this worked wonders. When you use your canned salmon, be sure to get skinless and boneless to save time. This could also be used as a dip or spread for crackers and crudités.

• Ready In: 10 mins
• Serves: 8-10
• Yields: 8-10 sandwiches

Ingredients

• 18  ounces pink salmon, drained
• 1 1⁄4 cups  Greek yogurt, plain, nonfat
• 1⁄4 cup lemon juice
• 1  zucchini, diced
• 2  teaspoons extra virgin olive oil
• 2  tablespoons parmesan cheese
•  fresh ground black pepper, to taste

Directions

1. Toss the diced zucchini with the lemon juice, olive oil, and pepper.
2. Fold in the salmon.
3. Add in the parmesan; the fattiness and umami will cut through the acid of the lemon juice.
4. Fold in the yogurt.