Salmon Salad Sandwich Filling

Name: Salmon Salad Sandwich Filling
Prep time: 10 min
Total time: 10 min
Yield: 8-10 sandwiches, 8-10 serving(s)
Ingredients: 18 ounces pink salmon, drained; 1 1/4 cups Greek yogurt, plain, nonfat; 1/4 cup lemon juice; 1 zucchini, diced; 2 teaspoons extra virgin olive oil; 2 tablespoons parmesan cheese; fresh ground black pepper, to taste

Submitted by RussArulo

"In a house where people have food sensitivities and are trying to lose weight, it's hard to please everyone with a single dish; this worked wonders. When you use your canned salmon, be sure to get skinless and boneless to save time. This could also be used as a dip or spread for crackers and crudités."

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Ready In:: 10mins
Ingredients:: 7
Yields:: 8-10 sandwiches
Serves:: 8-10

ingredients

18 ounces pink salmon, drained
1 ¹⁄₄ cups Greek yogurt, plain, nonfat
¹⁄₄ cup lemon juice
1 zucchini, diced
2 teaspoons extra virgin olive oil
2 tablespoons parmesan cheese
fresh ground black pepper, to taste

directions

Toss the diced zucchini with the lemon juice, olive oil, and pepper.
Fold in the salmon.
Add in the parmesan; the fattiness and umami will cut through the acid of the lemon juice.
Fold in the yogurt.