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Developed by Julie Usdavin, MS, RD, LD
Note: If you’re not a fan of parsley and/or cilantro, add in chopped spinach for a substitution.
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)
(per endive cup)
Fat: 2 g
Protein: 4 g
Carbohydrates: 1 g
Sodium: 20 mg