Heart Healthy
This Mediterranean, Simple Cooking with Heart recipe is protein packed and makes for a speedy, healthy lunch.
Print Recipe
Tomato Stuffed with Dill Salmon Salad
-
Servings:
4
Ingredients
-
4 large tomatoes -
14.75 oz. salmon OR -
5 2.6 - oz. salmon -
2 stalk celery -
3 green onions OR -
1/2 small red onion -
2 tablespoons mayonnaise -
1/4 cup yogurt -
juice of half lemon, about 2 Tablespoons -
3/4 teaspoon dill -
1 head romaine lettuce -
1 large cucumber
Directions
Tip: Click on step to mark as complete.
-
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. -
Put drained salmon into a bowl and using a fork break up the fish into half-inch chunks. -
Add the celery and onions and toss to combine. -
Add the chopped tomato pulp and seeds to the salmon salad. -
In a cup combine the mayonnaise, yogurt, lemon juice and dill. -
Add to the salmon salad and toss to coat. -
To assemble each serving, place 2-3 leaves of the washed and separated lettuce on plates. -
Scoop the salmon salad into the hollowed tomatoes and place over the lettuce leaves. -
Arrange the sliced cucumbers by the salmon salad and serve.
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 231 | |
|---|---|---|
| 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 | |
| Cholesterol | 43 mg | |
| Sodium | 189 mg | |
| Total Carbohydrate | 16 g | |
| Dietary Fiber | 6 g | |
| Sugars | 9 g | |
| Protein | 27 g | |
Dietary Exchanges
3 vegetable, 3 lean meat
-
Servings:
4
Ingredients
-
4 large tomatoes -
14.75 oz. salmon OR -
5 2.6 - oz. salmon -
2 stalk celery -
3 green onions OR -
1/2 small red onion -
2 tablespoons mayonnaise -
1/4 cup yogurt -
juice of half lemon, about 2 Tablespoons -
3/4 teaspoon dill -
1 head romaine lettuce -
1 large cucumber
Directions
Tip: Click on step to mark as complete.
-
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. -
Put drained salmon into a bowl and using a fork break up the fish into half-inch chunks. -
Add the celery and onions and toss to combine. -
Add the chopped tomato pulp and seeds to the salmon salad. -
In a cup combine the mayonnaise, yogurt, lemon juice and dill. -
Add to the salmon salad and toss to coat. -
To assemble each serving, place 2-3 leaves of the washed and separated lettuce on plates. -
Scoop the salmon salad into the hollowed tomatoes and place over the lettuce leaves. -
Arrange the sliced cucumbers by the salmon salad and serve.
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.