Ingredients

• One 6-ounce can salmon, drained and bones removed
• 1/2 cup 1/4-inch diced red bell pepper
• 1/3 cup 1/4-inch diced celery
• 3 tablespoons 1/8-inch sliced green scallion
• 3 tablespoons plain nonfat Greek yogurt
• 2 tablespoons lemon juice
• 1/4 teaspoon kosher salt
• 1 pound Persian cucumbers

Instructions

1. Watch how to make this recipe.
2. Combine the salmon, red pepper, celery, scallions, yogurt, lemon juice and salt in a bowl; mash with a fork.
3. Cut the tips off each end of the cucumbers; cut each cucumber across into 1-inch pieces. 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. Fill each cucumber with 2 to 3 teaspoons of the salmon salad and refrigerate until ready to serve.