[DISPLAY_ULTIMATE_PLUS]
5 ingredients · 5 minutes · 3 servings
Instructions
- Combine the salmon, yogurt, dill, and salt in a food processor and blend until smooth .
- Serve the salmon dip with the cucumber slices. Enjoy!
Ingredients
- 319 grams Canned Wild Salmon (drained)
- 85 grams Plain Greek Yogurt
- 834 milligrams Fresh Dill (chopped)
- 1 gram Sea Salt
- 1 1/2 Cucumber (large, sliced)
Nutrition ( Amount per serving )
| Calories | 213 |
| Fat | 7g |
| Carbs | 7g |
| Fiber | 1g |
| Protein | 32g |
| Sodium | 578mg |
| Vitamin C | 6mg |
| Calcium | 126mg |
| Iron | 1mg |
| Vitamin D | 925IU |
| Vitamin B6 | 0.2mg |
| Folate | 15µg |
| Vitamin B12 | 5.9µg |
| Zinc | 1mg |
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately 1/3 cup.
Dairy-Free
Use vegan mayo or coconut yogurt.
More Flavor
Add lemon juice and zest.
Additional Toppings
Cilantro and/or sliced green onions.
Home diet guide 