Recipe courtesy of Turner Broadcasting System
Cucumber Salmon Salad "Sushi"
- Level: Easy
- Yield: 4 servings (6 pieces per serving)
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- Nutritional Analysis
- Per Serving
- Calories
- 80 calorie
- Total Fat
- 2.2 grams
- Saturated Fat
- 0.7 grams
- Cholesterol
- 34 milligrams
- Sodium
- 347 milligrams
- Carbohydrates
- 3.6 grams
- Dietary Fiber
- 1.3 grams
- Protein
- 9.7 grams
- Sugar
- 1.6 grams
- Total: 20 min
- Prep: 20 min
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
- 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.