Salmon, Asparagus and Lentil Salad

7
0
0
Smartpoints value per serving
Total Time
57 min
Prep
12 min
Cook
25 min
Serves
1
Difficulty
Easy

Ingredients

dry lentils

¼ cup(s), French green variety, picked over and rinsed

frozen green peas

¼ cup(s)

uncooked asparagus

6 spear(s), medium, thin spears, trimmed, cut into 1.5-inch pieces

canned salmon

3 oz, drained and flaked

uncooked celery

½ rib(s), medium

dill

2 tsp, chopped fresh

plain fat free Greek yogurt

2 Tbsp

mustard

1 tsp, wholegrain

lemon juice canned or bottled

1 tsp

table salt

tsp

black pepper

1 pinch

Instructions

  1. Place lentils in medium saucepan. Add enough water to cover by 4 inches and bring to boil over high heat. Reduce heat, cover, and simmer until lentils are tender and still hold their shape, about 20 minutes; add peas and asparagus during last 3 minutes of cooking time. Drain.
  2. Transfer lentil mixture to medium bowl and let cool to room temperature. Stir in salmon, celery, and dill.
  3. Whisk together yogurt, mustard, lemon juice, salt, and pepper in small bowl. Spoon lentil mixture onto plate and drizzle with yogurt mixture.
  4. Per serving (2 cups)

Notes

Save time by using vacuum-packed or canned lentils instead of cooking dried lentils. You’ll need 1/2 cup for this recipe.

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