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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A light and tasty salad for lunch. Salmon other than red sockeye can be used, but the flavour won't be as good. Ingredients:
1 (7 3/4 ounce) can red sockeye salmon, drained and flaked |
1 hard-boiled egg, chopped finely |
2 green onions, finely chopped |
1/4 cup chopped celery |
1/2 teaspoon thyme |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons bottled french dressing |
2 -3 teaspoons white wine vinegar |
2 medium cucumbers |
Directions:
1. In a bowl combine all the ingredients except the cucumbers.
2. Peel the cucumbers (lengthwise strips on skin can be left or decoration if desired).
3. Run a fork lengthwise down the cucumber to make a pattern.
4. Half the cucumbers lengthwise and scoop out the seeds with a teaspoon.
5. Fill cucumber halves with salmon mixture.
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