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Lemony Lentil Salad with Salmon
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1/3 cup lemon juice
- 1/3 cup chopped fresh dill
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt, or to taste
- 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
- 2 (7 ounce) cans salmon, drained and flaked
Nutrition Info
Per Serving
- Calories: 341 kcal
- Carbohydrates: 23 g
- Dietary Fiber: 10 g
- Fat: 17 g
- Protein: 22 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 6 servings
3. Still Hungry?
Salmon and lentils are a familiar combo in French bistro cooking. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.
Notes:
Tip
To cook lentils: Place in a saucepan, cover with water and bring to a boil. Cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
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Looks don
Michelle - June 29, 2007 05:33:48 PM PSTAlthough my family thought it didn\'t look appetizing, they said it tasted great and I must agree that it was very good! I happened to think it also looked the part, being so colorful but... Very quick too obviously.
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