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Salmon, asparagus and lentil salad

Salmon, asparagus and lentil salad

0
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
1
Difficulty
Easy

Ingredients

Dry lentils

40 g, puy variety

Canned pink salmon in water, drained

1 105g can

Frozen green peas

30 g

Asparagus

100 g, sliced diagonally

Celery

½ stick(s), finely chopped

Watercress

15 g, leaves picked

Fresh dill

2 tsp, chopped

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Whole grain mustard

1 tsp

Lemon juice

2 tsp

Instructions

  1. Bring a medium saucepan of water to the boil, add a pinch of salt and cook lentils for 20 minutes or until tender. Add peas and asparagus for the last 5 minutes.
  2. Drain well and transfer to a medium bowl and stir through chopped celery, watercress and dill. Mix in salmon.
  3. Whisk together yoghurt, mustard and lemon juice in a small bowl and drizzle over salad to serve.

Notes

TIP: Save time by using canned lentils instead of dried. Store leftover lentils in a sealed container in the fridge. VARIATION: Swap salmon for canned tuna, fresh peeled prawns or cooked chicken breast fillet.

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