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.
(c) 2014 Turner Broadcasting System, Inc. All rights reserved.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!