Impress at your next party with these cucumber salmon salad "sushi" bites. No one will believe that six of these total less than 100 calories. Canned salmon is lower in mercury than tuna and nonfat Greek yogurt cuts down the fat and calories. Use small Persian cucumbers if you can — the thin skin is less bitter than regular cucumbers.
Recipe courtesy of Turner Broadcasting System
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
4 servings (6 pieces per serving)
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
20 min
Yield:
4 servings (6 pieces per serving)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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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