Lentil Salad with Green Beans and Smoked Salmon
© Chef Laura Bonicelli
Earthy lentils mingle with crisp green beans and silky smoked salmon in this protein-packed salad brightened by fresh thyme and lemon. The perfect balance of textures and flavors makes it my go-to for elegant lunch entertaining or a satisfying weeknight dinner.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
- 1 1/4 cupsdried lentils
Dressing
- 3 tablespoonsfresh lemon juice
- 1 1/2 teaspoonsolive oil
- 1 teaspoonminced thyme leaves
- 1 teaspoonhoney
- 1/4 teaspoonsalt
- 1/8 teaspoonfreshly ground black pepper
- 1 clovegarlic
Salad
- 2 cupsquartered cherry tomatoes
- 1 1/2 cupsgreen beans or haricot verts , blanched
- 1 cupdiced cucumber
- mixed greens or romaine
- 1/2 cupfeta , for topping
- 12 ouncessmoked salmon
Instructions
- 1
Place lentils in a medium-sized pot with a lid and cover with 2 to 3 inches of water. Bring to a boil and simmer, covered, for or until tender, but still al dente. Drain and cool.
- 2
Combine dressing ingredients with a stick blender. Toss with tomatoes, green beans, cucumber, and lentils. Serve over greens and top with smoked salmon.
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.