Smoked Salmon Salad in Cucumber Cups

By SFCook

Katherine Cobbs, Cooking Light

NOVEMBER 2013

Ingredients

• 1/4 cup finely chopped green onions
• 2 tablespoons plain 2% reduced-fat Greek yogurt
• 2 tablespoons canola mayonnaise
• 2 tablespoons drained capers
• 1 tablespoon chopped fresh dill, divided
• 1 (12-ounce) package cold-smoked salmon, coarsely chopped
• 3 English cucumbers
• 1/8 teaspoon freshly ground black pepper

Details

Servings 17
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon.

2. Peel cucumbers in alternating vertical stripes. Cut cucumbers into 3/4-inch-thick slices, and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup.

3. Spoon about 1 tablespoon salmon mixture into each cucumber cup. Sprinkle cups evenly with remaining 1 teaspoon dill and pepper.