LENTIL AND SALMON SALAD
200g dried lentils
3 cups vegetable or chicken stock
125ml cucumbers, diced
4 spring onions, finely chopped
150g cherry tomatoes, halved
1 packet baby leaf rocket or spinach leaves
1 can salmon, drained
DRESSING
125ml plain yogurt
1 tbsp lemon juice
1 pinch salt & milled pepper
2 tbsp mint, chopped
1. Place lentils in a pot, add stock & bring to the boil
2. Reduce heat, cover & simmer for 20 – 25 minutes until cooked through. Drain and set aside
3. Toss lentils together with all other salad ingredients. Mix dressing and drizzle over salad.
Serves: 4
Energy: 1277KJ
Source : PICK ‘N PAY FRESH LIVING
NUTRITIONAL INFORMATION ON LENTILS
Lentils are an inexpensive protein which are high in cholesterol lowering fibre, folate, vitamin B1 and minerals. They also help manage blood-sugar disorders.
LENTIL SALAD
2 cups brown lentils, cooked
Handful baby tomatoes, halved
½ red onion, sliced
1 clove garlic, finely chopped
½ cup stick celery, chopped
Olive oil, balsamic vinegar to taste
Baby spinach leaves, whole and washed
Mix ingredients and serve on a bed of baby spinach leaves.
SERVES : 2-3
SOURCE: Natural Medicine: January 2012
