Dilly Salmon Lettuce Wraps
Leftover cooked salmon that has been baked, grilled or poached can be used for this recipe.
- 1 lemon
- 1/4 cup (50 mL) low-fat plain yogurt
- 2 tbsp (30 mL) light mayonnaise
- 2 tbsp (30 mL) chopped red onion
- 1 tbsp (15 mL) snipped fresh dill weed
- 3/4 tsp (4 mL) salt
- 8 oz (250 g) cooked salmon, chilled
- 1 medium carrot
- 1/2 medium cucumber
- 1/4 cup (50 mL) sliced radishes
- 8 romaine lettuce leaves
Zest lemon using Zester/Scorer to measure 1 tbsp (15 mL) zest. Juice lemon using Juicer to measure 2 tsp (10 mL) juice. In Classic Batter Bowl, combine lemon zest, juice, yogurt, mayonnaise, onion, dill weed and salt. Flake salmon into large chunks using fork; carefully stir into yogurt mixture. Cover and refrigerate.
Cut carrot into julienne strips using Julienne Peeler. Score cucumber using Zester/Scorer; remove seeds with The Corer™. Slice cucumber and radishes using Chef's Knife; cut slices in half. For lettuce wraps, divide salmon mixture evenly among lettuce leaves. Garnish with carrot, cucumber and radish slices.
- 8 lettuce wraps
4 servings of 2 lettuce wraps
Nutrients per serving:
Calories 170, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 6 g, Protein 14 g, Sodium 560 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 vegetable, 2 medium-fat meat (0 carb)