Salmon Spread
This is just fabulous! Serve on whole grained crackers, or stuffed into
Pocket Pita Bread topped with no salt salsa and sprouts for a meal that comes together as quickly as it disappears.
| |
1 | 7.5 oz can salmon, or left-over fresh cooked salmon |
¼ | cup nonfat yogurt |
¼ | cup freshly squeezed lemon juice |
½ | tsp dill weed, or 1-2 Tbs fresh parsley chopped |
1 | tsp garlic, minced |
1 | small or ½ large celery stalk, finely chopped |
1 | large tomato or 1 cup of halved grape tomatoes |
½ | cup chopped onion |
1/8 | tsp freshly ground black pepper |
Drain salmon and remove skin and larger bones from salmon, break up with fork; add yogurt and lemon juice, stir well. Add dill weed (or parsley), garlic, celery, tomato, onion and pepper and mix well.
YIELD: 6 servings