Salmon Salad Sandwich Filling - cooking recipe

Ingredients

18 ounces pink salmon, drained
1 1/4 cups Greek yogurt, plain, nonfat
1/4 cup lemon juice
1 zucchini, diced
2 teaspoons extra virgin olive oil
2 tablespoons parmesan cheese
fresh ground black pepper, to taste

Preparation

Toss the diced zucchini with the lemon juice, olive oil, and pepper.
Fold in the salmon.
Add in the parmesan; the fattiness and umami will cut through the acid of the lemon juice.
Fold in the yogurt.