Browse Recipe Categories or

Tomato Stuffed with Dill Salmon Salad

×

Tomato Stuffed with Dill Salmon Salad

Nutrition Facts

Tomato Stuffed with Dill Salmon Salad
CaloriesCalories
231 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
6g Per Serving
Cost Per ServingCost Per Serving
$3.47
×
Calories 231
Total Fat 7.1 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.1 g
Cholesterol 43 mg
Sodium 189 mg
Total Carbohydrate 16 g
Dietary Fiber 6 g
Sugars 9 g
Protein 27 g

Dietary Exchanges
3 vegetable, 3 lean meat

Ingredients

Servings   4  

  • 4 large tomatoes, (3-4 inches in size), left whole
  • 14.75 oz. canned, low-sodium salmon, packed in water, drained OR
  • 5 2.6 - oz. low-sodium pouches salmon, packed in water, drained
  • 2 stalk celery, sliced crosswise into quarter-inch pieces
  • 3 green onions, sliced into quarter-inch rounds OR
  • 1/2 small red onion, about 1/2 cup, chopped
  • 2 tablespoons nonfat mayonnaise
  • 1/4 cup plain, low-fat yogurt
  • juice of half lemon, about 2 Tablespoons
  • 3/4 teaspoon dried dill
  • 1 head romaine or other lettuce, separated into leaves, washed
  • 1 large cucumber, peeled and cut into quarter-inch rounds

Directions

Tip: Click on step to mark as complete.

  1. Cut a thin slice off the top of each tomato and scoop out the inside pulp and seeds. Chop the scooped pulp and seeds finely and put in a bowl.
  2. Put drained salmon into a bowl and using a fork break up the fish into half-inch chunks.
  3. Add the celery and onions and toss to combine.
  4. Add the chopped tomato pulp and seeds to the salmon salad.
  5. In a cup combine the mayonnaise, yogurt, lemon juice and dill.
  6. Add to the salmon salad and toss to coat.
  7. To assemble each serving, place 2-3 leaves of the washed and separated lettuce on plates.
  8. Scoop the salmon salad into the hollowed tomatoes and place over the lettuce leaves.
  9. Arrange the sliced cucumbers by the salmon salad and serve.

Cooking Tip: You can use any water-packed type of salmon as well as tuna. This salad will keep in the refrigerator for a day or two.

Tip: For a fun appetizer, consider using smaller tomatoes. You can also serve this over finely chopped green cabbage or mixed salad greens. You can also enjoy this in a sandwich or wrap. You can also add one sliced medium avocado to the sliced cucumbers around the salmon salad.

 

Nutrition Facts

Tomato Stuffed with Dill Salmon Salad
CaloriesCalories
231 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
6g Per Serving
Cost Per ServingCost Per Serving
$3.47
×
Calories 231
Total Fat 7.1 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.1 g
Cholesterol 43 mg
Sodium 189 mg
Total Carbohydrate 16 g
Dietary Fiber 6 g
Sugars 9 g
Protein 27 g

Dietary Exchanges
3 vegetable, 3 lean meat

Ingredients

Servings   4  

  • 4 large tomatoes, (3-4 inches in size), left whole
  • 14.75 oz. canned, low-sodium salmon, packed in water, drained OR
  • 5 2.6 - oz. low-sodium pouches salmon, packed in water, drained
  • 2 stalk celery, sliced crosswise into quarter-inch pieces
  • 3 green onions, sliced into quarter-inch rounds OR
  • 1/2 small red onion, about 1/2 cup, chopped
  • 2 tablespoons nonfat mayonnaise
  • 1/4 cup plain, low-fat yogurt
  • juice of half lemon, about 2 Tablespoons
  • 3/4 teaspoon dried dill
  • 1 head romaine or other lettuce, separated into leaves, washed
  • 1 large cucumber, peeled and cut into quarter-inch rounds

Directions

Tip: Click on step to mark as complete.

  1. Cut a thin slice off the top of each tomato and scoop out the inside pulp and seeds. Chop the scooped pulp and seeds finely and put in a bowl.
  2. Put drained salmon into a bowl and using a fork break up the fish into half-inch chunks.
  3. Add the celery and onions and toss to combine.
  4. Add the chopped tomato pulp and seeds to the salmon salad.
  5. In a cup combine the mayonnaise, yogurt, lemon juice and dill.
  6. Add to the salmon salad and toss to coat.
  7. To assemble each serving, place 2-3 leaves of the washed and separated lettuce on plates.
  8. Scoop the salmon salad into the hollowed tomatoes and place over the lettuce leaves.
  9. Arrange the sliced cucumbers by the salmon salad and serve.

Cooking Tip: You can use any water-packed type of salmon as well as tuna. This salad will keep in the refrigerator for a day or two.

Tip: For a fun appetizer, consider using smaller tomatoes. You can also serve this over finely chopped green cabbage or mixed salad greens. You can also enjoy this in a sandwich or wrap. You can also add one sliced medium avocado to the sliced cucumbers around the salmon salad.

 

木瓜直播 recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the 木瓜直播. See full terms of use.