Cucumber Salmon Salad "Sushi"

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.]

Total Time:
20 min
Prep:
20 min

Yield:
4 servings (6 pieces per serving)
Level:
Easy

NUTRITION INFO
Ingredients
  • One 6-ounce can salmon, drained and bones removed
  • 1/2 cup 1/4-inch diced red bell pepper
  • 1/3 cup 1/4-inch diced celery
  • 3 tablespoons 1/8-inch sliced green scallion
  • 3 tablespoons plain nonfat Greek yogurt
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1 pound Persian cucumbers
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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