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.
2 (4-oz.) baked salmon fillets, flaked, or smoked salmon
Added sugars 0g
Calcium 9% DV
Potassium 21% DV
How to Make It
Stir together kefir, mayonnaise, chives, parsley, dill, garlic, pepper, and 1/8 teaspoon salt in a small bowl.
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.
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