Move over tuna – this quick & easy salad has you beat! Try it anywhere you’d use tuna salad: on a sandwich with sliced tomatoes and green leaf lettuce, in a pita with cucumber slices, on wheat crackers as a snack, or as a protein-packed topping for a fresh green salad. With less fat & calories and tons more taste, you can’t go wrong with this one!
1 can wild Alaskan salmon (packed in water)
2 bulbs green onion, finely chopped (white and tender green parts only)
2 medium garlic cloves, minced
2 tsp. fresh dill, chopped
1 tsp. lemon juice
black pepper to taste
3 tbl. nonfat Greek-style yogurt
Drain salmon and flake into a bowl. Combine with onion, garlic, fresh dill, lemon juice, and black pepper. Add yogurt and mix well. Serves 2.
Nutrition info per serving: 59 calories, <1g fat (0g saturated, 0g trans), 10g protein, 3.5g carbs, 2g sugar, <.5g fiber, 10mg cholesterol, 127mg sodium.
From the healthy kitchen of Emily Duval Ledger.