Photo of Lentil, cucumber, and smoked trout salad by WW

Lentil, cucumber, and smoked trout salad

4 - 9
PersonalPoints™ per serving
Total Time
20 min
20 min
This colorful plate comes together lightning fast, thanks to a couple of smart convenience products.


Plain fat free Greek yogurt

1 cup(s)


2 tbsp(s)

Table salt

½ tsp(s)

Garlic clove(s)

1 clove(s), small, grated

Uncooked shallot(s)

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), 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)

Fresh dill

2 tbsp(s), chopped

Packaged smoked trout

8 oz, skin discarded


  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