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–+ servings
salmon salad recipe
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5 from 10 votes

Dilly Salmon Salad on Cucumber Rounds

This Dilly Salmon Salad on Cucumber Rounds is a perfect lunch, snack or appetizer.
Prep Time10 minutes
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 cooked salmon leftovers work, mine was poached
  • juice & zest from one lemon
  • ¼ 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, for serving

Instructions

  • Place 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.

To serve:

  • 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 or leafy greens 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