Mediterranean Salmon Spread

Mediterranean Salmon Spread

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From: Diabetic Living Magazine

This SALMON spread is quick and easy to make and is served with zucchini slices and endive leaves. Prepare ahead of time to allow time to chill.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons light sour cream
  • 2 teaspoons snipped fresh mint
  • ⅛ teaspoon garlic powder
  • 1 6-ounce pouch skinless, boneless pink salmon
  • ⅓ cup bottled roasted red sweet pepper, drained and chopped
  • 16 1-inch diagonal slices zucchini, with centers hollowed out slightly
  • 8 Belgian endive leaves
  • Snipped fresh mint (optional)


  • Prep

  • Ready In

  1. In a small bowl, combine sour cream, the 2 teaspoons mint, and the garlic powder. Stir in salmon and roasted pepper. Cover and chill for 2 to 24 hours.
  2. Stir before using. Spoon evenly onto zucchini slices and endive leaves. If desired, garnish with additional mint.

Nutrition information

  • Serving size: ¼ cup spread, 4 zucchini slices, and 2 endive leaves
  • Per serving: 78 calories; 3 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 9 g protein; 29 mcg folate; 18 mg cholesterol; 2 g sugars; 226 IU vitamin A; 52 mg vitamin C; 28 mg calcium; 1 mg iron; 227 mg sodium; 322 mg potassium
  • Nutrition Bonus: Vitamin C (87% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 lean protein, 1 vegetable

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