Salmon, asparagus & lentil salad
Keep some dried lentils and tinned salmon in your store cupboard for this single-serve salad that's really simple to put together.
Puy Lentils, dry
Peas, fresh or frozen
100 g, sliced diagonally
½ stick(s), finely chopped
2 teaspoon(s), chopped
Red Salmon, canned
1 can(s), small, drained and flaked
0% fat natural Greek yogurt
1 teaspoon(s), level
Lemon Juice, Fresh
- Bring a pan of water to the boil and cook the lentils for 20 minutes, or until tender. Add the peas and asparagus for the last 5 minutes.
- Drain well and stir through the chopped celery, watercress and dill. Mix in the salmon.
- Whisk together all the dressing ingredients in a small bowl, and drizzle over the salad to serve.
Save time by using tinned lentils instead of dried. Store leftover lentils in a sealed container in the fridge.