Cucumber Salmon Salad "Sushi"

Name: Cucumber Salmon Salad "Sushi"
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings (6 pieces per serving)
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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 servings (6 pieces per serving)

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.

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 servings (6 pieces per serving)

Ingredients

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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

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.