Salmon, asparagus and lentil salad
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Ingredients
Dry lentils
40 g, puy variety
Canned pink salmon in water, drained
1 105g can
Frozen green peas
30 g
Asparagus
100 g, sliced diagonally
Celery
½ stick(s), finely chopped
Watercress
15 g, leaves picked
Fresh dill
2 tsp, chopped
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Whole grain mustard
1 tsp
Lemon juice
2 tsp
Instructions
1
Bring a medium saucepan of water to the boil, add a pinch of salt and cook lentils for 20 minutes or until tender. Add peas and asparagus for the last 5 minutes.
2
Drain well and transfer to a medium bowl and stir through chopped celery, watercress and dill. Mix in salmon.
3
Whisk together yoghurt, mustard and lemon juice in a small bowl and drizzle over salad to serve.
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