Scoopy Salmon Salad
Scoopy Salmon Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 136
- Total Fat
- 2 grams
- Sodium
- 745 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 20.5 grams
- Sugar
- 3 grams
- Total: 10 min
- Prep: 10 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 136
- Total Fat
- 2 grams
- Sodium
- 745 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 20.5 grams
- Sugar
- 3 grams
- Total: 10 min
- Prep: 10 min
Ingredients
2 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise)
1 tablespoon fat-free cream cheese, room temperature
2 teaspoons lemon juice
Dash salt and freshly ground black pepper
6 ounces canned or poached boneless skinless pink salmon, drained and flaked if needed
1/2 cup quartered cherry or grape tomatoes
1/2 cup chopped cucumber
1/4 cup chopped red onion
1/2 tablespoon capers, drained
Directions
- Combine mustard, cream cheese, lemon juice, salt, and black pepper in a bowl. Thoroughly mix until smooth.
- Add salmon and stir well. Add tomatoes, cucumber, red onion, and capers and toss lightly to mix.
- Season with additional salt and black pepper, if desired. Dig in!
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