Salmon & Puy Lentil Salad With Olive Dressing
This vibrant and satisfying salad is a celebration of colors and flavors. With tender green beans, hearty Puy lentils, flaky salmon, and zesty olives, all drizzled with a tangy dressing, every bite is a delight for the senses. Enjoy this nutritious dish on its own or paired with your favorite crusty bread for a complete meal.
— Constant Cookbook
Ingredients
- 85g Kalamata olives , stoned
- 5 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 small garlic clove , crushed
- 1 tsp Dijon mustard
- 2 tbsp chopped basil (or a dash of pesto)
- 1 tbsp small capers
- 200g pack fine green beans , halved
- 3-4 eggs (depending on how much salmon you have)
- 2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)
- 4 large tomatoes , deseeded and roughly chopped
- 175g-200g cooked leftover salmon , flaked into large chunks
- good handful rocket leaves
Instructions
- Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
- Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
- Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.
Cook Time
6M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 530 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 2.6 milligram of sodium
Comments
No comments found.