Salmon Salad Sandwiches with Cucumber and Watercress
5
Points®
Temps total: 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
Haven’t tried salmon salad as a substitute for tuna yet? You should! Packed with healthy omega fatty acids, this version features Greek yogurt, lemon, and ginger
Ingrédients
Canned pink salmon
15 oz, drained, excess skin discarded
Fresh lemon juice
1 tbsp(s)
Reduced calorie wheat bread
8 slice(s)
Celery
1 cup(s)
Carrots
1 cup(s)
Red onion
¼ cup(s), sliced
Plain fat free Greek yogurt
⅓ cup(s)
Reduced calorie mayonnaise
⅓ cup(s)
Fresh parsley
2 tbsp(s), minced
Ground ginger
1 tbsp(s)
Lemon zest
2 tsp(s)
Kosher salt
1¼ tsp(s)
Fresh watercress
1⅓ cup(s)
Cucumber
1 medium, cut in 16 thin slices
Black pepper
¼ tbsp(s)
Instructions
1
Use a fork to flake salmon in a medium bowl. Add remaining salad ingredients and combine. Whisk dressing ingredients together in a separate bowl and fold into salad. Assemble each sandwich with 1/3 cup watercress, ½ cup of salmon salad, and 4 cucumber slices. Cut into quarters and serve.
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