Salmon Salad Sandwiches with Cucumber and Watercress
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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
Ingredients
Canned pink salmon
15 oz
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)
Ground ginger
1 tbsp(s)
Lemon zest
2 tsp(s)
Kosher salt
1¼ tsp(s)
Fresh watercress
1⅓ cup(s)
Cucumber
1 medium
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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