Salmon-Salad Cucumber Boats
Servings
4
Servings
4
Ingredients
  • 2150 g can sockeye salmondrained
  • 1/2cup plain Greek yogurt
  • 1Tbsp Dijon mustard
  • 1 shallotfinely chopped
  • 1/2cup finely diced celery
  • 1/2cup finely diced red bell pepper
  • 1/4cup finely chopped dill
  • 2tsp capersoptional
  • 1Tbsp fresh lemon juice
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 2 large cucumbers
Instructions
  1. 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.
  2. Slice cucumbers lengthwise, then slice each piece in half along width. With spoon, scoop out some insides to make a cavity for salmon mixture.
  3. Stuff salmon salad evenly into cucumbers and serve.