Cucumber Salmon Salad "Sushi"

1. 1

   Combine the salmon, red pepper, celery, scallions, yogurt, lemon juice and salt in a bowl; mash with a fork.

2. 2

   Cut the tips off each end of the cucumbers; cut each cucumber across into 1-inch pieces.

3. 3

   Use a melon baller to scoop out the center of each slice of cucumber, taking care to leave the walls intact and enough of a base to hold the salmon salad.

4. 4

   Fill each cucumber with 2 to 3 teaspoons of the salmon salad and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.