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Flaked salmon salad with asparagus served in cucumber cups, garnished with dill and lemon zest

Leftover Salmon Salad in Cucumber Cups

Turn leftover salmon into a low-carb, high-protein lunch — flaked salmon salad served in crisp cucumber cups instead of bread. Ready in 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Course lunch
Calories 220 kcal

Ingredients
  

  • 8 oz leftover cooked salmon skin removed, flaked
  • 2 large cucumbers cut into 1.5-inch rounds
  • ½ cup leftover cooked asparagus chopped into ½-inch pieces (optional)
  • 3 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill chopped (or 1 tsp dried), plus extra for garnish
  • 2 tbsp celery finely diced
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Lemon wedges and lemon zest for serving

Instructions
 

  • Cut cucumbers into 1.5-inch rounds. Using a small spoon or melon baller, scoop out the center of each round about ½ inch deep, leaving the bottom intact to form a cup.
  • In a medium bowl, flake the leftover salmon into bite-sized pieces with a fork.
  • Add Greek yogurt, Dijon mustard, lemon juice, dill, celery, salt, and pepper. Fold gently until combined — try not to break the salmon down too much.
  • If using, fold in the chopped leftover asparagus.
  • Taste and adjust lemon or salt as needed.
  • Spoon the salmon salad into the cucumber cups, mounding slightly.
  • Garnish with a pinch of fresh dill and a little lemon zest on top.
  • Serve immediately with lemon wedges, or chill for up to 2 hours before serving.

Nutrition

Calories: 220kcalCarbohydrates: 8gProtein: 26gFat: 8gSodium: 395mgFiber: 3g
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