Salmon Lentil Salad

Ingredients and Weight:

• 1 pound (450g) cooked salmon, flaked
• 1 cup (198g) cooked lentils
• 1 cup (160g) chopped celery
• 1 cup (130g) chopped red onion
• 1 cup (130g) chopped cucumber
• 1/2 cup (60g) chopped fresh parsley
• 1/4 cup (60ml) mayonnaise
• 1/4 cup (60ml) plain Greek yogurt
• 2 tablespoons (30ml) lemon juice
• 1 teaspoon (5g) Dijon mustard
• 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1g) black pepper

Preparation Time:

15 minutes

Cooking Time:

N/A

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, combine the salmon, lentils, celery, red onion, cucumber, and parsley.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper.
3. Pour the dressing over the salmon lentil mixture and stir gently to combine.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutritional Information: (Per serving for 8 people)

• Calories: 350
• Fat: 15g
• Saturated Fat: 5g
• Carbohydrates: 35g
• Protein: 25g
• Fiber: 5g

Dish Characteristics:

• Light and refreshing
• Healthy and nutritious
• Perfect for a summer lunch or dinner
• Can be served on a bed of lettuce or as a wrap

User Comments:

• "This salad is absolutely delicious! I love the combination of flavors and textures."
• "It's so easy to make, and it's a great way to use up leftover salmon."
• "I served this salad at a party, and it was a huge hit. Everyone raved about it!"

Special Precautions and Tips:

• Make sure to use fresh, high-quality salmon.
• If you don't have cooked lentils, you can use canned lentils, rinsed and drained.
• This salad is best served chilled, so it's a great make-ahead meal.
• If you want to add more flavor, you can add chopped capers, roasted chickpeas, or crumbled bacon.