Salmon Chick Pea Salad
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Salmon Stuffed Cucumbers
Makes10 appetizers
Prep Time15 min
Time to Table15 min
Stuffed cucumbers are very popular again; so very fresh for summer enjoyment.
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USED IN THIS RECIPE
Ingredients
1 medium cucumber
1 can (213 g) Clover Leaf Sockeye Salmon, drained and skin removed
3 tbsp (45 mL) light mayonnaise
2 tsp (10 mL) finely chopped fresh dill
1 tsp (5 mL) finely grated lemon rind
Freshly ground black pepper
Small lemon wedges and dill springs
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Cut the cucumber into sections of ½ inch height.
- Hollow out each piece ¼ inch from the base.
- In a small bowl, combine salmon, mayonnaise, dill and lemon rind. Add pepper to taste. Using a spoon, fill the hollowed out cucumber sections with salmon filling.
- Garnish with small lemon wedges and dill.
Hint
Salmon filling may be prepared up to a day ahead; stuff cucumber at serving time.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 60 | |
| Fat | 4 g | 6% |
| Saturated Fat | 0.5 g | |
| Trans | 0 g | |
| Saturated + Trans | 3% | |
| Cholesterol | 15 mg | |
| Sodium | 130 mg | 5% |
| Carbohydrate | 1 g | 1% |
| Fibre | 0 g | |
| Sugars | 1 g | |
| Protein | 5 g | |
| Vitamin A | 2% | |
| Vitamin C | 4% | |
| Calcium | 4% | |
| Iron | 2% |
Claims per serving
| Low in Saturated Fat | Trans Fat Free |
| Low in Cholesterol | Low in Sodium |
