Photo of Salmon Salad Sandwiches with Cucumber and Watercress by WW

Salmon Salad Sandwiches with Cucumber and Watercress

8
5
5
SmartPoints® value per serving
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, drained, excess skin discarded

Fresh lemon juice

1 tbsp(s)

Reduced calorie wheat bread

8 slice(s)

Uncooked celery

1 cup(s)

Uncooked carrot(s)

1 cup(s)

Uncooked red onion(s)

¼ cup(s), chopped, Dressing

Plain fat free Greek yogurt

cup(s)

Reduced calorie mayonnaise

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

1 cup(s)

Cucumber(s)

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.

Notes

Canned salmon is also available in 7.5 oz cans if you’d rather halve this recipe.