Savory lentils, a creamy fresh herb dressing, sweet fennel, and salty smoked salmon come together in just a few minutes to create a satisfying yet light main dish salad. Look for ready-to-eat steamed lentils with other prepared foods in the refrigerated produce section. Plain kefir—pourable, probiotic-rich cultured milk—adds a super-tangy element to the dressing with fewer calories than sour cream. To make the salad ahead, assemble all the components and hold the dressing separately; drizzle over the top just before serving.

This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

active:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 cup lentil mixture, 1/4 cup vegetables, 2 oz. salmon, and about 2 1/2 tbsp. dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together kefir, mayonnaise, chives, parsley, dill, garlic, pepper, and 1/8 teaspoon salt in a small bowl.

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  • Combine lentils, 1 cup shaved fennel, oil, and remaining 1/8 teaspoon salt in a bowl; toss gently. Divide lentil mixture among 4 bowls. Top evenly with cucumber, salmon, remaining 1 cup shaved fennel, and fennel fronds. Drizzle evenly with dressing, and serve immediately.

Nutrition Facts

434 calories; fat 21g; saturated fat 3g; protein 31g; carbohydrates 31g; fiber 11g; sugars 5g; sodium 275mg.
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