Salmon Salad Sandwich with Cucumbers and Spinach
As much as we love the classic creamy tuna salad, we wanted to mix things up a little for our weekday lunches and infuse our midday mealtime with a little newness. This salmon salad is super tasty. Well seasoned with fresh lemon juice, Dijon mustard, red onion, and garlic powder. The salad is creamy thanks to the Greek yogurt. The spinach and cucumbers add a nice crunch to these otherwise soft sandwiches, while the feta cheese crumbles provide a nice, sharp, and semi-salty flavor. If using a fluffy, whole wheat sub roll doesn’t abide by your nutritional goals, feel free to substitute with a whole wheat tortilla or bibb lettuce leaves.
Hacking this Recipe
Feel free to make the salmon salad ahead of time, no more than a day or two, and refrigerate until ready to assemble the sandwiches. If you have some extra veggies on hand, feel free to add them in. Roasted red peppers, tomatoes, artichoke hearts, etc. all sound like delicious additions.
You can also use canned salmon (canned with water instead of oil) or store-bought cooked salmon fillets.
For the whole wheat rolls, our bakery bought roll (approx. 4 inches in length) averaged 3oz (85g) in weight, and we estimate 1 roll per person for this recipe.