Lemony Lentil Salad with Salmon
Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.
Ingredients
-
1/3 cup lemon juice
-
1/3 cup chopped fresh dill
-
2 teaspoons Dijon mustard
-
1/4 teaspoon salt
-
Freshly ground pepper to taste
-
1/3 cup extra-virgin olive oil
-
1 medium red bell pepper, seeded and diced
-
1 cup diced seedless cucumber
-
1/2 cup finely chopped red onion
-
2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
-
2 7-ounce cans salmon , drained and flaked, or 1 1/2 cups flaked cooked salmon
Directions
1.
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
Tips:
Tip: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
Nutrition information
Calories 354, Total Fat 18 g, Saturated Fat 3 g, Monounsaturated Fat 12 g, Cholesterol 31 mg, Sodium 194 mg, Carbohydrate 25 g, Fiber 9 g, Protein 24 g, Potassium 743 mg. Daily Values: Vitamin C 80%, Calcium 20%, Iron 25%. Exchanges: Starch 1,Vegetable 0.5,Lean Meat 3,Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Italian Lentil Soup
Serve this low fat, high fiber soup as a light lunch or with a sandwich for dinner.
See RecipeMore Great Recipe Ideas from EatingWell
