Tomatoes Stuffed with Dill Salmon Salad
Here’s a light and refreshing salad courtesy of my friends from the American Heart Association. Substitute the salmon with any kind of fish or instead of tomatoes, create a sandwich roll-up for a quick lunch.
Ingredients
4 large tomatoes
1 can low-sodium salmon, 14.75 ounces
2 stalks celery, chopped
3 green onions, chopped
2 tbsp mayonnaise
1/4 cup plain, low-fat yogurt
2 tbsp fresh lemon juice
1 tsp dried dill
1 large cucumber, peeled and sliced
Instructions
1
Cut a thin slice off the top of each tomato and scoop the inside pulp and seeds out. Chop the pulp and seeds up and add them to a large bowl.
2
Drain the salmon and add it to the tomato pulp.
3
Add the chopped celery, onion mayonnaise, yogurt, lemon juice and dried dill into the bowl with the salmon. Mix everything together to combine.
4
Spoon the salad mixture into the hollowed out tomatoes. Serve with cucumbers on the side and some chopped iceberg lettuce for garnish. Serve and Enjoy!
Tags:
American Heart AssociationChef BryanCooking with Chef BryanHealthy Food ChoicesHealthy Salad IdeasLunch IdeasSalmonTomatoes
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