Lentil, Cucumber & Smoked Trout Salad
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This gorgeous salad is all about high-impact, low-effort ingredients. Precooked lentils, commonly sold in supermarket produce sections, require zero boiling, while smoked trout only needs to be broken into pieces. (Cooked salmon would work here too.) Mustard-flecked vinaigrette unites these ingredients with tomatoes and cucumber, and it’s all served on a garlicky spread of yogurt and tahini.
Ingredients
Plain fat free Greek yogurt
1 cup(s)
Tahini
2 Tbsp
Garlic
1 small clove(s), grated
Table salt
½ tsp, divided
Shallot
2 Tbsp, chopped, 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), from 1 (17.6-oz) package
Cherry tomatoes
2 cup(s), halved
Persian (mini) cucumber
2 item(s), thinly sliced (about 1½ cups)
Dill
2 Tbsp, chopped
Smoked trout
8 oz, skin removed
Instructions
1
In a small bowl, combine the yogurt, tahini, garlic, and ¼ tsp of the salt until well blended. Spread the yogurt mixture into an even layer on a large platter.
2
In a small jar with a lid, combine the shallots, oil, vinegar, mustard, black pepper, and the remaining ¼ tsp salt. Cover the jar and shake well to combine.
3
In a medium bowl, toss the lentils with 2½ tbsp of the dressing. Spoon the lentils over the yogurt on the platter.
4
In the same bowl, combine the tomatoes, cucumbers, and dill and toss with the remaining dressing. Spoon the tomatoes and cucumbers over the lentils. Using a fork, flake the fish and scatter on top of the salad. Serve at room temperature.
5
Serving size: ¼ of salad
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