Name: Lemony Lentil Salad With Salmon
Prep time: 15 min
Total time: 15 min
Yield: 6 1 cup servings, 6 serving(s)
Ingredients: 1/3 cup lemon juice; 1/3 cup chopped fresh dill; 2 teaspoons Dijon mustard; 1/4 teaspoon salt; fresh ground pepper; 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; 3 cups cooked brown lentils (see Tip) or 3 cups green lentils (see Tip); 2 (7 ounce) cans salmon, drained and flaked or 1 1/2 cups flaked cooked salmon

1

Recipe by kitty.rock

1

Person talking

Join In Now Join the conversation!

Lemony Lentil Salad With Salmon created by threeovens

From EatingWell: Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), and The EatingWell Healthy in a Hurry Cookbook (2006). 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.

Ready In:: 15mins
Serves:
Yields:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

¹⁄₃ cup lemon juice
¹⁄₃ cup chopped fresh dill
2 teaspoons Dijon mustard
¹⁄₄ teaspoon salt
fresh ground pepper
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 3 cups cooked brown lentils (see Tip) or 3 cups green lentils (see Tip)
2 (7 ounce) cans salmon, drained and flaked or 1 1/2 cups flaked cooked salmon

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.
Per serving (1cup): 354 Calories; 18 g Fat; 3 g Sat; 12 g Mono; 31 mg Cholesterol; 25 g Carbohydrates; 24 g Protein; 9 g Fiber; 194 mg Sodium; 743 mg Potassium. 1 Carbohydrate Serving.
Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@kitty.rock

Contributor

@kitty.rock

Contributor

"From EatingWell: Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), and The EatingWell Healthy in a Hurry Cookbook (2006). 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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by threeovens

7/31/2012

This is a very tasty and pretty salad, full of flavors and textures. If you are like me, you may want extra dressing because you go overboard with the ingredients. Made for large-sized portions.

Reply
photo by threeovens

7/31/2012

Reply
creation by kitty.rock

7/7/2011

From EatingWell: Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), and The EatingWell Healthy in a Hurry Cookbook (2006). 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.