Salmon, asparagus & lentil salad
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Keep some dried lentils and tinned salmon in your store cupboard for this single-serve salad that's really simple to put together.
Ingredients
Puy lentils, dry
40 g
Peas, fresh or frozen
30 g
Asparagus, raw
100 g, sliced diagonally
Celery, Raw
½ stick(s), finely chopped
Watercress
15 g
Dill, Fresh
2 teaspoon(s), chopped
Red Salmon, tinned
1 can(s), small, drained and flaked
0% fat natural Greek yogurt
2 tablespoon(s)
Wholegrain Mustard
1 teaspoon(s), level
Lemon Juice, Fresh
1 teaspoon(s)
Instructions
1
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.
2
Drain well and stir through the chopped celery, watercress and dill. Mix in the salmon.
3
Whisk together all the dressing ingredients in a small bowl, and drizzle over the salad to serve.
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