Ingredients and Weight:
- Smoked salmon (sliced): 16 ounces
- Lentils (brown or green): 1 cup
- Celery (small, diced): 1
- Red onion (small, diced): 1/2
- Bell pepper (yellow or red, diced): 1/2
- Carrots (small, diced): 1
- Fresh dill (chopped): 1/4 cup
- Lemon juice: 2 tablespoons
- Olive oil: 1/4 cup
- Dijon mustard: 1 teaspoon
- Salt and pepper to taste
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (easy)
Preparation Method Steps:
- Rinse lentils and cook in a pot of boiling water for 20-30 minutes, or until tender.
- While lentils are cooking, flake the smoked salmon into small pieces.
- In a large bowl, combine diced vegetables, dill, lemon juice, olive oil, and Dijon mustard. Season with salt and pepper to taste.
- Drain cooked lentils and add to the bowl. Gently mix to combine.
- Add flaked salmon and fold in. Serve chilled or at room temperature.
Nutritional Information:
- Calories: 350 kcal
- Protein: 23g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 10g
Dish Characteristics:
- Colorful and visually appealing
- Refreshing and light texture
- Balanced flavors of smokiness, acidity, and sweetness
- Nutrient-rich with protein, fiber, and healthy fats
User Comments:
- "This salad is so flavorful and easy to make. I love the combination of smoked salmon and lentils."
- "The lemon and dill add a nice brightness to the dish."
- "This recipe is so versatile. I've also tried it with quinoa and it's just as delicious."
Special Precautions and Tips:
- To enhance the smokiness, use hot-smoked salmon instead of cold-smoked.
- If you don't have fresh dill, use dried dill instead (1 tablespoon).
- Let the salad chill for at least an hour before serving to allow the flavors to blend.
