Lentil salad with flaked salmon and edamame recipe

  • Serves 2
  • 5 mins to prepare
  • 385 calories / serving
  • Healthy
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Lentil salad with flaked salmon HERO

Drain and rinse the lentils with cold water, then drain again. Place in a bowl with the lemon juice, balsamic vinegar, herbs, chopped red pepper and spring onions. Add the edamame or broad beans and cold salmon and toss to combine everything together.

Place in a sealed container, and keep chilled until lunchtime.


Keep a little of the salmon in the fridge for the next day, ready to toss into this substantial, chunky salad.

  • Ingredients

  • 410g (13oz) can green lentils, drained
  • juice of ½ lemon
  • 1tbsp balsamic vinegar
  • small handful coriander leaves or flat-leaf parsley
  • 1 roasted red pepper (from a jar will do), chopped
  • 2 spring onions, finely sliced
  • 50g (2oz) edamame or sugar snap peas
  • 150g (5oz) cooked salmon, flaked
  • Energy 1615kj 385kcal 19%
  • Fat 15g 21%
  • Saturates 3g 15%
  • Sugars 11g 12%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 32.9g Protein 31g Fibre 9.8g


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