Prep time: 10 minutes
Recipe makes: 2 servings
- 8 oz. canned salmon (packed in water, not oil)
- 1 small carrot
- 1 tbs. cucumber
- 1 scallion
- 1 tbs. fat-free plain Greek yogurt or low-fat/fat-free mayonnaise
- ½ tsp. black pepper
- Juice of ½ lemon
Equipment and Supplies:
- Knife and cutting board
- Medium mixing bowl
- Peel and dice the carrot. Remove ends from the scallion and finely chop. Dice the cucumber.
- Drain salmon. Put all ingredients in a mixing bowl. Stir well to combine.
Tip: This recipe is tasty on its own, but it's also great served over a bed of lettuce.
Reviewed by: Meredith Parkinson, RD
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