Salmon Salad Sandwich Filling |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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In a house where people have food sensitivities and are trying to lose weight, it's hard to please everyone with a single dish; this worked wonders. When you use your canned salmon, be sure to get skinless and boneless to save time. This could also be used as a dip or spread for crackers and crudités. Ingredients:
18 ounces pink salmon, drained |
1 1/4 cups greek yogurt, plain, nonfat |
1/4 cup lemon juice |
1 zucchini, diced |
2 teaspoons extra virgin olive oil |
2 tablespoons parmesan cheese |
fresh ground black pepper, to taste |
Directions:
1. Toss the diced zucchini with the lemon juice, olive oil, and pepper.
2. Fold in the salmon.
3. Add in the parmesan; the fattiness and umami will cut through the acid of the lemon juice.
4. Fold in the yogurt.
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