Lemony Lentil Salad With Salmon

Recipe by kitty.rock
READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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