Salmon Salad Sandwiches with Cucumber and Watercress
5
Points® value
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)
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), minced
Ground ginger
1 tbsp(s)
Lemon zest
2 tsp(s)
Kosher salt
1¼ tsp(s)
Fresh watercress
1⅓ cup(s)
Cucumber
1 medium, cut in 16 thin slices
Black pepper
¼ tbsp(s)
