Salmon, asparagus & lentil salad
Puy Lentils, dry
Peas, fresh or frozen
100 g, sliced diagonally
½ stick(s), finely chopped
2 teaspoons, chopped
Red Salmon, canned
1 can(s), small, drained and flaked
0% fat natural Greek yogurt
1 teaspoons, 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.