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Lentil, Cucumber, and Smoked Trout Salad

Name: Lentil, Cucumber, and Smoked Trout Salad
Prep time: 20 min
Cook time: PTnullM
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup(s) plain fat free Greek yogurt; 2 Tbsp tahini; 0.5 tsp table salt; 1 small clove(s) garlic clove(s) grated; 2 Tbsp uncooked shallot(s) finely chopped; 2 Tbsp extra virgin olive oil; 2 Tbsp red wine vinegar; 1 Tbsp whole-grain mustard; 0.25 tsp black pepper; 2.5 cup(s) steamed lentils 1 (17.6-oz) package; 2 cup(s) fresh cherry tomato(es) halved; 2 item(s) Persian (mini) cucumber thinly sliced (about 1 1/2 cups); 2 Tbsp dill chopped; 8 oz packaged smoked trout skin discarded

SmartPoints® value per serving

Total Time

20 min

Prep

20 min

Serves

Difficulty

Easy

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.

Ingredients

plain fat free Greek yogurt

1 cup(s)

tahini

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)

dill

2 Tbsp, chopped

packaged smoked trout

8 oz, skin discarded

Instructions

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.
Combine shallots, oil, vinegar, mustard, ¼ tsp salt, and pepper in a small jar. Seal and shake well to combine.
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.
Serving size: 1 plate

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