Photo of Lentil, Cucumber & Smoked Trout Salad by WW

Lentil, Cucumber & Smoked Trout Salad

Points® value
Total Time
20 min
20 min
This gorgeous salad is all about high-impact, low-effort ingredients. Precooked lentils, commonly sold in supermarket produce sections, require zero boiling, while smoked trout only needs to be broken into pieces. (Cooked salmon would work here too.) Mustard-flecked vinaigrette unites these ingredients with tomatoes and cucumber, and it’s all served on a garlicky spread of yogurt and tahini.


Plain fat free Greek yogurt

1 cup(s)


2 tbsp(s)


1 clove(s), small, grated

Table salt

½ tsp(s), divided


2 tbsp(s), finely chopped

Extra virgin olive oil

2 tbsp(s)

Red wine vinegar

2 tbsp(s)

Whole-grain mustard

1 tbsp(s)

Black pepper

¼ tsp(s)

Cooked lentils

2½ cup(s), steamed

Cherry tomatoes

2 cup(s), halved

Persian (mini) cucumber

2 item(s), thinly sliced (about 1½ cups)

Fresh dill

2 tbsp(s), chopped

Smoked trout

8 oz, skin removed


  1. In a small bowl, combine the yogurt, tahini, garlic, and ¼ tsp of the salt until well blended. Spread the yogurt mixture into an even layer on a large platter.
  2. In a small jar with a lid, combine the shallots, oil, vinegar, mustard, black pepper, and the remaining ¼ tsp salt. Cover the jar and shake well to combine.
  3. In a medium bowl, toss the lentils with 2½ tbsp of the dressing. Spoon the lentils over the yogurt on the platter.
  4. In the same bowl, combine the tomatoes, cucumbers, and dill and toss with the remaining dressing. Spoon the tomatoes and cucumbers over the lentils. Using a fork, flake the fish and scatter on top of the salad. Serve at room temperature.
  5. Serving size: ¼ of salad