Smoked Salmon Salad

This recipe is gluten and dairy-free.

15 minutes min pre time
5 minutes min cook time

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

Nutrition

Per serve:

Energy: 907kj (218kcal)

Protein: 30.1g

Fat: 5g

Carbohydrates: 7.6g