Lentil, Cucumber, and Smoked Trout Salad

4
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
This colorful plate comes together lightning fast, thanks to a couple of smart convenience products.

Ingredients

plain fat free Greek yogurt

1 cup(s)

tahini

2 Tbsp

table salt

½ tsp

garlic clove(s)

1 clove(s), small, grated

uncooked shallot(s)

2 Tbsp, finely chopped

extra virgin olive oil

2 Tbsp

red wine vinegar

2 Tbsp

whole-grain mustard

1 Tbsp

black pepper

¼ tsp

cooked lentils

2½ cup(s), 1 (17.6-oz) package

fresh cherry tomato(es)

2 cup(s), halved

Persian (mini) cucumber

2 item(s), thinly sliced (about 1 1/2 cups)

dill

2 Tbsp, chopped

packaged smoked trout

8 oz, skin discarded

Instructions

  1. Combine yogurt, tahini, ¼ tsp salt, and garlic until well blended. Spoon about ¼ cup yogurt mixture onto each of 4 plates, spreading into an even layer.
  2. Combine shallots, oil, vinegar, mustard, ¼ tsp salt, and pepper in a small jar. Seal and shake well to combine.
  3. Place lentils in a medium bowl and toss with 2½ Tbsp dressing. Spoon about ⅔ cup lentils over yogurt mixture on each plate. Combine tomatoes, cucumbers, and dill in bowl and toss with remaining dressing. Spoon about ¾ cup tomato mixture onto each plate. Flake trout and divide evenly among plates. Serve at room temperature.
  4. Serving size: 1 plate

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