Servings | 6 |
---|---|
Preparation Time | 15 Minutes |
Cook Time | 30 Minutes |
Total Time | 45 Minutes |
Difficulty | Easy |
Category | Beans & Legumes; Seafood |
Meal | Brunch; Lunch; Dinner; Snack |
Type | Appetizer; Dessert; Main dish; Side dish |
Subtype | Salad |
Cook Method | Boiling |
Diet |
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
2 7-ounce cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in olive oil.
Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
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.
Calories: 354 cal
Total fat: 18g
Saturated fat: 3g
Monounsaturated fat: 12g
Cholesterol: 31mg
Sodium: 194mg
Potassium: 743mg
Carbohydrate: 25g
Fiber: 9g
Protein: 24g