Salmon Salad Endive Cups
Ingredients
- 2 6 oz. cans wild salmon (no salt added)
- 1 bunch parsley, finely chopped
- 1 bunch cilantro, finely chopped
- 1/4 cup chopped red onion
- 2 garlic cloves, minced
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- Pinch of cayenne pepper
- Salt/pepper to taste
- Endive leaves for serving
Note: If you’re not a fan of parsley and/or cilantro, add in chopped spinach for a substitution.
Preparation
Open the canned salmon and add to a large bowl. Then mash with a fork. Add the remaining ingredients and stir to combine. Taste and adjust seasonings as necessary.
Add 1 to 2 tablespoons salmon salad into the endive cups. Enjoy!
Yield: 20 to 30 endive cups (1 to 2 tablespoon in each)
Nutrition information
(per endive cup)
Calories: 40
Fat: 2 g
Protein: 4 g
Carbohydrates: 1 g
Sodium: 20 mg
