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Salmon, mint and cucumber baguettes

Salmon, mint and cucumber baguettes

7
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
2
Difficulty
Easy
So simple, and so delicious. This fresh flavoured salmon filling is perfect to put in a crusty baguette and makes a great packed lunch for work or a day spent out and about.

Ingredients

Canned pink salmon in water, drained

1 105g can, flaked

Lebanese cucumber

½ small, finely diced

Red onion

¼ medium, finely chopped

Pitted kalamata olives

4 individual, drained, chopped

99% fat-free, plain Greek yoghurt, unsweetened

1 tbs

Fresh mint

2 tsp, chopped

Sriracha sauce

¼ tsp

Lime rind

½ tsp, finely grated

Lime juice

2 tsp

Wholemeal baguette

210 g

Cos lettuce

2 individual, (gem variety), leaves

Tomato(es)

1 medium, thickly sliced

Instructions

  1. Combine salmon, cucumber, onion, olives, yoghurt, mint, sriracha, lime rind and juice in a medium bowl. Season with salt and pepper.
  2. Cut the baguette into 2 even pieces. Split each piece in half, but don’t cut right through. Fill evenly with lettuce, tomato and salmon mixture. Serve.

Notes

TIP: You can use the WW pull string food processor to save time on chopping the red onions, cucumber, olives and mint. See page 2 for more details.