Here’s a super simple salad plate I served up for lunch today- it’s well balanced, filling and fresh. Canned legumes, pickles and quick salad dressings are all you need in the pantry to make a delicious and exciting salad with whatever’s left in the fridge.
For this lunch plate, I’ve used some quick and easy smoked salmon for protein, fresh baby cos lettuce, slivered radish and grilled asparagus for some crunch, canned brown lentils to add volume and satiety, pickled onions for a bit of bite, topped with a lemony greek yoghurt dressing for creaminess. I’ve added capers and fresh dill to brighten up the dish, and there you have it; lunch is served!
Simple Salmon Salad Plate
- 10 ml olive oil
- 1 bunch asparagus
- 150 g canned brown lentils
- 1 head baby cos lettuce washed and dried
- 1-2 radish scrubbed and trimmed
- 3 tbsp pickled onions
- 250 g smoked salmon
- 1 tbsp capers drained and rinsed
- 1 handful dill
- 3 tbsp greek yoghurt
- ½ lemon- juiced
- Heat the olive oil in a small skillet on medium-high heat.
- Cut the woody ends off the asparagus. Add these to the pan, season with salt and pepper and cook for 10 minutes. Turn the asparagus to ensure even cooking. Set aside to cool
- Drain the brown lentils and add these to the plate
- Roughly chop the baby cos lettuce and slice the radish into thin discs
- Assemble the remainder of the ingredients on plate. Scatter the salmon with capers and dill
- Add a squeeze of lemon to the greek yoghurt and whisk together in a small bowl. Serve this over the salad at room temperature