Photo of Lentil, Cucumber, and Smoked Trout Salad by WW

Lentil, Cucumber, and Smoked Trout Salad

4 - 9
PersonalPoints™ per serving
Total Time
20 min
20 min
This colorful plate comes together lightning fast, thanks to a couple of smart convenience products. Precooked lentils, which you’ll find in the produce section, are a delicious timesaver that are made even better with a mustard-flecked vinaigrette. And smoked trout is a no-cook protein option that gives the salad some heft. A hint of tahini in the garlicky yogurt base enriches the mixture and slightly softens the yogurt’s tang. While this salad is great for a quick dinner, it’s also a smart choice for make-ahead lunches. You can pack up individual servings for easy take-to-work meals.


Plain fat free Greek yogurt

1 cup(s)


2 Tbsp

Table salt

½ tsp

Garlic clove(s)

1 small clove(s), grated

Uncooked shallot(s)

2 Tbsp, finely chopped

Extra virgin olive oil

2 Tbsp

Red-wine vinegar

2 Tbsp

Whole-grain mustard

1 Tbsp

Black pepper

¼ tsp

Steamed lentils

2½ cup(s), 1 (17.6-oz) package

Fresh cherry tomato(es)

2 cup(s), halved

Persian (mini) cucumber

2 item(s), thinly sliced (about 1 1/2 cups)


2 Tbsp, chopped

Packaged smoked trout

8 oz, skin discarded


  1. Combine yogurt, tahini, ¼ tsp salt, and garlic until well blended. Spoon about ¼ cup yogurt mixture onto each of 4 plates, spreading into an even layer.
  2. Combine shallots, oil, vinegar, mustard, ¼ tsp salt, and pepper in a small jar. Seal and shake well to combine.
  3. Place lentils in a medium bowl and toss with 2½ Tbsp dressing. Spoon about ⅔ cup lentils over yogurt mixture on each plate. Combine tomatoes, cucumbers, and dill in bowl and toss with remaining dressing. Spoon about ¾ cup tomato mixture onto each plate. Flake trout and divide evenly among plates. Serve at room temperature.
  4. Serving size: 1 plate