Scoopy Salmon Salad | Hungry Girl

Ingredients

• 2 tbsp. Dijonnaise (or creamy mild Dijon mustard)
• 1 tbsp. reduced-fat/light cream cheese, room temperature
• 2 tsp. lemon juice
• 6 oz. canned or pouched boneless skinless pink salmon, drained and flaked
• 1/2 cup quartered cherry or grape tomatoes
• 1/2 cup chopped cucumber
• 1/4 cup chopped red onion
• 1 1/2 tsp. capers, drained
• Optional seasonings: salt and black pepper