Salad Boat with Salmon and Cucumber

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Salad Boat with Salmon and Cucumber
Edmond LUK, registered dietitian (Canada) and Training and Development Officer of Hong Kong Dietitians Association said, "Compared with the average white salad dressing, this special dressing, made mostly with cucumber, is lower in energy and fat and higher in dietary fibre. The low-fat cheese enables additional calcium intake."
Ingredients: (Serve 4)
Smoked salmon fillet100g
Organic small cucumbers2
Cherry tomatoes10
Low-fat cheese1 slice
Shallots2
Lemon-honey-cucumber dressing:
Lemon Juice1/2 Lemon
Honey1 teaspoon
Olive oil1 teaspoon
Salt1/2 teaspoon
Cooking Method:
1.Cut the smoked salmon into strips. Roll them up to form little pink flowers. Set aside
2.Peel the cucumbers to leave green and white stripes on the surface. Cut the peels into thin strips. Set aside.
3.Halve the cucumbers. Scoop out the seeds and flesh from the core and put aside in a bowl.
4.Mix the cucumber flesh with lemon juice, honey, olive oil and salt to become a lemon-honey-cucumber dressing.
5.Dice the cherry tomatoes, cheese and shallots; pour in the cucumber peels and mix well. Stuff the mixture into the hollowed cucumbers. Garnish with the little pink salmon flowers. Serve with the lemon-honey-cucumber dressing.
Per serving:
Energy (kcal)67
Carbohydrate (g)4
Protein (g)8
Fat (g)2
Sugar(g)3
Sodium (mg)394
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Ms. Alvina CHAN.
Extract from CookSmart, Issue 20