Tomato Stuffed with Dill Salmon Salad
This Mediterranean, Simple Cooking with Heart recipe is protein packed and makes for a speedy, healthy lunch.
- 4 large tomatoes, (3-4 inches in size), left whole
- 14.75 oz. canned, low-sodium salmon, packed in water, drained OR
- 5 2.6 - oz. low-sodium pouches salmon, packed in water, drained
- 2 stalk celery, sliced crosswise into quarter-inch pieces
- 3 green onions, sliced into quarter-inch rounds OR
- 1/2 small red onion, about 1/2 cup, chopped
- 2 Tbsp. dried mayonnaise
- 1/4 cup plain, low-fat yogurt
- juice of half lemon, about 2 Tablespoons
- 3/4 tsp. dried dill
- 1 head romaine or other lettuce, separated into leaves, washed
- 1 large cucumber, peeled and cut into quarter-inch rounds
Cooking Tip: You can use any water-packed type of salmon as well as tuna. This salad will keep in the refrigerator for a day or two.
Tip: For a fun appetizer, consider using smaller tomatoes. You can also serve this over finely chopped green cabbage or mixed salad greens. You can also enjoy this in a sandwich or wrap. You can also add one sliced medium avocado to the sliced cucumbers around the salmon salad.
Tip: Click on step to mark as complete.
- 1 Cut a thin slice off the top of each tomato and scoop out the inside pulp and seeds. Chop the scooped pulp and seeds finely and put in a bowl.
- 2 Put drained salmon into a bowl and using a fork break up the fish into half-inch chunks.
- 3 Add the celery and onions and toss to combine.
- 4 Add the chopped tomato pulp and seeds to the salmon salad.
- 5 In a cup combine the mayonnaise, yogurt, lemon juice and dill.
- 6 Add to the salmon salad and toss to coat.
- 7 To assemble each serving, place 2-3 leaves of the washed and separated lettuce on plates.
- 8 Scoop the salmon salad into the hollowed tomatoes and place over the lettuce leaves.
- 9 Arrange the sliced cucumbers by the salmon salad and serve.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
|Total Fat||7.1 g|
|Saturated Fat||1.9 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||2.1 g|
|Total Carbohydrate||16 g|
|Dietary Fiber||6 g|
3 vegetable, 3 lean meat
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