These whimsical cucumber boats are a refreshing high-protein snack option for all generations of a household. They can also serve as an appetizer to bring to parties and potlucks.
Go fish
Sockeye salmon has a richer flavor than pink salmon and is also denser in nutrients, including omega-3 fats and vitamin D. But if you need a more budget-friendly fish to use in snack and meal recipes, then the pink variety can be a suitable healthy substitution.
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This recipe originally appeared on alive.com as “Salmon-Salad Cucumber Boats.”
Salmon-Salad Cucumber Boats
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Ingredients
- 2 150 g can sockeye salmon drained
- 1/2 cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- 1 shallot finely chopped
- 1/2 cup finely diced celery
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely chopped dill
- 2 tsp capers optional
- 1 Tbsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 large cucumbers
Instructions
- In large bowl, flake salmon with fork. Stir in yogurt, mustard, shallot, celery, red bell pepper, dill, capers (if using), lemon juice, salt, and pepper.
- Slice cucumbers lengthwise, then slice each piece in half along width. With spoon, scoop out some insides to make a cavity for salmon mixture.
- Stuff salmon salad evenly into cucumbers and serve.
