Lemony lentil salad with salmon

Recipe Information

Ingredients

• 1/3 cup lemon juice 

• 1/3 cup chopped fresh dill 

• 2 teaspoons dijon mustard 

• 1/4 teaspoon salt 

• Freshly ground pepper to taste

• 1/3 cup extra-virgin olive oil 

• 1 medium red bell black pepper seeded and diced

• 1 cup diced seedless cucumber 

• 1/2 cup finely chopped red onion 

• 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils 

• 2 7-ounce cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon 

Directions

• Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in olive oil.

• Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

• To cook lentils, place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition (per serving)

• Calories: 354 cal

• Fat: 18g

• Saturated fat: 3g

• Monounsaturated fat: 12g

• Cholesterol: 31mg

• Carbohydrates: 25g

• Protein: 24g

• Fiber: 9g

• Sodium: 194mg

• Potassium: 743mg