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Recipes
Lentil salad with fennel and smoked salmon

Lentil salad with fennel and smoked salmon

Lentil salad with fennel and smoked salmon by TOUGO

Vegetables and salads | Easy | 15 minutes

Preparation time

10 minutes

Cooking Time

5 minutes

Serves

2

Vegetables and salads

Easy

Total time: 15 minutes

Read mode Print

Recipe details

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Ingredients

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10 mL (2 tsp.) olive oil
1 shallot, chopped
1 fennel bulb, thinly sliced
1 can (540 mL) (19 oz) lentils, drained and rinsed
125 mL (½ cup) fresh dill
15 mL (1 tbsp.) white balsamic vinegar or apple cider vinegar
15 mL (1 tbsp.) capers
150 g (⅓ lb.) smoked salmon, cut into strips

60 mL (¼ cup) plain Greek yogurt
½ lemon, juice and zest
5 mL (1 tsp.) olive oil
5 mL (1 tsp.) Dijon mustard

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Directions

Heat oil in a skillet set over medium-high heat. Add shallot and fennel and cook for 5 minutes.
Meanwhile, prepare yogurt sauce by mixing all ingredients in a small bowl.
Place cooked fennel and shallot mixture, lentils and dill in a large bowl. Add balsamic vinegar and stir gently.
Divide salad between two bowls. Add capers and smoked salmon and serve with yogurt sauce.

Chef’s Secret

Keeps in fridge for up to 3 days. Do not freeze.

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