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Lentil and salmon salad

Total Time
0:10
Prep
0:10
Serves
4
Difficulty
Easy
Ingredients
  • 99% fat-free plain yoghurt
    ½ cup(s), (120g)
  • horseradish sauce
    2 tbs, cream variety
  • lentils, canned, rinsed, drained
    2 can(s), (2x400g can)
  • celery
    3 individual, thinly sliced
  • cherry tomato
    250 g, quartered
  • fresh flat-leaf parsley
    2 cup(s), coarsely chopped
  • red salmon, canned in spring water
    415 g, (buy 1x415g can) skin removed, flaked
Instructions
  1. Combine yoghurt and horseradish in a small bowl. Season dressing with pepper.
  2. Combine lentils, celery, tomatoes and parsley in a large bowl. Add salmon and gently toss. Drizzle with dressing to serve.
Notes
TIPS: You could use a fat-free salad dressing instead of the yoghurt and horseradish mixture. ADD IT: 200g blanched green beans (refreshed under cold water, drained) in Step 2. SWAP IT: Horseradish sauce for Dijon mustard.

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