Lemony Lentil Salad with Salmon
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.
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, 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.
Nutrition Information
Per serving
Calories: 354
Carbohydrates: 25g
Fat: 18g
Saturated Fat: 3g
Monounsaturated Fat: 12g
Protein: 24g
Cholesterol: 31mg
Dietary Fiber: 9g
Potassium: 743mg
Sodium: 194mg
Nutrition Bonus: Vitamin C (80% daily value), Folate (49% dv), Selenium (40% dv), Iron (25% dv), Potassium (21% dv), Calcium (20% dv).
SERVES: 6
PREP TIME: 30 minutes
TOTAL TIME: 30 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Heart Healthy
High Potassium
High Calcium
Low Sat Fat
Low Cholesterol
Low Sodium
High Fiber
MAKE AHEAD TIP:
Cover and refrigerate for up to 8 hours.
RECIPE TIPS:
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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