- 2 (2.5 ounce) pouches Chicken of the Sea® Lemon Pepper Pink Salmon, flaked with a fork
- 1 cup low-fat shredded mozzarella cheese
- ¼ cup pesto
- 1 medium tomato, cored, seeded and chopped
- ½ cucumber, peeled, seeded and chopped into ½-inch pieces
- 1/3 cup coarsely chopped walnuts or pecans
- 1 teaspoon fresh lemon juice
- 4 large butter lettuce leaves
- In a medium bowl, combine all of the ingredients except the lettuce leaves; mix well.
- Spoon 1/4 of the salmon mixture into each of the lettuce leaves.
In this recipe
Calories 280; Fat 20g; Sodium 460mg; Carbohydrates 7g; Sugar 3g; Protein 18g