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Lemony Lentil Salad with Salmon

Lemony Lentil Salad with Salmon

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.

Nutirion Profile: Gluten Free Diet Heart Healthy High Calcium High Fiber High Potassium Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 30 min 30 min

Directions

Ingredients

  • 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 c lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
  • 2 7-ounce ca , drained and flaked, or 1 1/2 cups flaked cooked

Cooking Instruction

Step 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

  • Serving: Per serving
  • Calories: 354
  • Carbohydrates: 25g
  • Fat: 18g
  • Protein: 24g
  • Dietary Fiber: 9g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 12g
  • Cholesterol: 31mg
  • Potassium: 743mg
  • Sodium: 194mg
  • Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat
  • Carbohydrate Servings: 1

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