Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

You can make the salmon mixture up to a day in advance. Sprinkle with chopped parsley for a more finished look.

Mark Bittman
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
16 mins
total:
16 mins
Yield:
Serves 8 (serving size: 3 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim ends off cucumbers. Split each cucumber in half lengthwise. Scoop out center of cucumbers, leaving a 1/4- to 1/2-inch-thick shell. Cut into 24 (1 1/2-inch-long) pieces. Reserve any remaining cucumber for another use.

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  • Combine yogurt, salmon, and onion in a food processor; process until almost smooth, scraping sides of bowl as needed. Spoon 2 teaspoons salmon mixture into each cucumber piece.

Nutrition Facts

32 calories; fat 0.7g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.1g; protein 4.2g; carbohydrates 2.1g; fiber 0.4g; cholesterol 3mg; iron 0.2mg; sodium 118mg; calcium 19mg.
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