Smoked Salmon Salad

This recipe is gluten and dairy-free.

Prep Time
15 minutes
Cook Time
5 minutes
Serving
Serves 1
Smoked Salmon Salad

Method

Step 1. Gently toss together the vegetables, lentils and dressing. Transfer to a serving plate, top with salmon and serve with a squeeze of lemon juice.

 

Tip: If asparagus isn’t in season use 10 green beans (75g) instead.

And, remaining lentils may be frozen in an airtight container for future use.

Ingredients

  • 10 Spears (160g) Asparagus, cooked until just tender
  • 1 Small Lebanese Cucumber (100g), peeled into ribbons
  • 1/3 Cup Drained, Canned Brown Lentils (28g)
  • 2 Spring Onions (20g), sliced diagonally into 3cm lengths
  • 1½ Tablespoons Reduced Fat French Dressing
  • 100g Smoked Salmon
  • Lemon, for serving

Per serve:

Energy: 907kj (218kcal)

Protein: 30.1g

Fat: 5g

Carbohydrates: 7.6g

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