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Photo of Salmon, asparagus & lentil salad by WW

Salmon, asparagus & lentil salad

0
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
1
Difficulty
Moderate
Keep some dried lentils and tinned salmon in your store cupboard for this single-serve salad that's really simple to put together.

Ingredients

Puy lentils, dry

40 g

Peas, fresh or frozen

30 g

Asparagus, raw

100 g, sliced diagonally

Celery, Raw

½ stick(s), finely chopped

Watercress

15 g

Dill, Fresh

2 teaspoon(s), chopped

Red Salmon, tinned

1 can(s), small, drained and flaked

0% fat natural Greek yogurt

2 tablespoon(s)

Wholegrain Mustard

1 teaspoon(s), level

Lemon Juice, Fresh

1 teaspoon(s)

Instructions

  1. Bring a pan of water to the boil and cook the lentils for 20 minutes, or until tender. Add the peas and asparagus for the last 5 minutes.
  2. Drain well and stir through the chopped celery, watercress and dill. Mix in the salmon.
  3. Whisk together all the dressing ingredients in a small bowl, and drizzle over the salad to serve.

Notes

Save time by using tinned lentils instead of dried. Store leftover lentils in a sealed container in the fridge.

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