AuthorHeather BlakeCategoryDairy free, Gluten-free, Salad, Seafood, VeggiesDifficultyBeginnerA 5-minute salmon salad, bursting with lemon & dill is nestled in a sweet, tender tomato for the ultimate summer treat!
Drain salmon, transfer to bowl, and flake with fork. Add 1.5 tbsp olive oil, lemon juice, dill, parsley, garlic, salt and pepper. Mix well.
Rinse well in cool water and pat dry. Using a sharp knife, remove stem and make one slit through top of tomato - careful not to cut all the way through. Next, cut an "X" on the top so you have 6 tomato wedges, all connected at the bottom. Gently pull apart.
One spoonful at a time, scoop the salmon salad into the tomato, pushing down gently with each addition. Fill until slightly overflowing. Garnish with parsley.
Refrigerate for 15-20 minutes, or until serving.
Before serving, drizzle additional Dill olive oil on top and enjoy!!! 🙂
Ingredients
Directions
Drain salmon, transfer to bowl, and flake with fork. Add 1.5 tbsp olive oil, lemon juice, dill, parsley, garlic, salt and pepper. Mix well.
Rinse well in cool water and pat dry. Using a sharp knife, remove stem and make one slit through top of tomato - careful not to cut all the way through. Next, cut an "X" on the top so you have 6 tomato wedges, all connected at the bottom. Gently pull apart.
One spoonful at a time, scoop the salmon salad into the tomato, pushing down gently with each addition. Fill until slightly overflowing. Garnish with parsley.
Refrigerate for 15-20 minutes, or until serving.
Before serving, drizzle additional Dill olive oil on top and enjoy!!! 🙂
