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+ servings

Dilly Salmon Salad on Cucumber Rounds

Prep Time10 mins
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: gluten-free, salmon appetizers, salmon salad
Servings: 4 servings
Calories: 155kcal
Author: Alison Needham

Ingredients

  • 1 cup of leftover cooked salmon mine was poached
  • juice & zest from one lemon
  • 1/4 cup mayonnaise
  • 2 tablespoons minced dill
  • 2 scallions thinly sliced
  • 1 celery stalk thinly sliced
  • 1 cucumber cut into rounds
  • or 4 slices of gluten-free bread lightly toasted

Instructions

  • lace salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.Alternately, top each slice of bread with a thin layer of mayo, some cucumber slices and baby spinach and a small scoop of salmon salad. Serve immediately.

Notes

Keep in a sealed container in the fridge for up to 3 days.

Nutrition

Calories: 155kcal | Carbohydrates: 2g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg