Lentil, Cucumber & Smoked Trout Salad
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 clove(s), small, grated
½ tsp(s), divided
2 tbsp(s), finely chopped
Extra virgin olive oil
Red wine vinegar
2½ cup(s), steamed
Fresh cherry tomato(es)
2 cup(s), halved
Persian (mini) cucumber
2 item(s), thinly sliced (about 1½ cups)
2 tbsp(s), chopped
Packaged smoked trout
8 oz, skin removed
- 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.
- 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.
- In a medium bowl, toss the lentils with 2½ tbsp of the dressing. Spoon the lentils over the yogurt on the platter.
- 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.
- Serving size: ¼ of salad