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Lentil and salmon salad

0
Total Time
10 min
Prep
10 min
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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