Of which 5.4 g sugars and 2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Iron (lentils) · Fiber (lentils) · Plant protein (lentils)
Allergens fish
Lentil salad with smoked salmon
Lentils, smoked salmon and lemon vinaigrette — ready in 20 minutes.
Ingredients
- 200 g (7 oz) cooked lentils
- 100 g (3½ oz) smoked salmon, flaked
- 1 cup fresh arugula (20 g / ¾ oz)
- ½ cucumber, finely diced (150 g / 5½ oz)
- ½ cup cherry tomatoes, halved (75 g / 2¾ oz)
- ¼ red onion, thinly sliced (50 g / 1¾ oz)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- ½ lemon, juice only (15 g / ½ oz)
- salt and black pepper, to taste
Method
- In a large bowl, combine the lentils, arugula, diced cucumber, cherry tomatoes and sliced red onion.
- Add the smoked salmon flakes.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Quick & Easy”. The English edition is coming soon.
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