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Salmon Salad Recipe
My leftover cooked salmon salad Recipe with cucumber, yogurt, lentils and mint! This is a fresh and wholesome lunch salad!
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 2 people
Calories per serving 259 kcal
Ingredients
- 9 oz cooked salmon (250 g)
- 3,5 oz canned lentils (100 g), drained weight
- 1 small red onion
- 9 oz fresh cucumber (250 g)
- 3 tbsp unsweetened yogurt (Greek)
- a handful fresh mint chopped
- 1 tsp lemon juice
- pepper
- salt
Instructions
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Rinse the cucumber and dry it with some kitchen paper. You can leave the green skin on if you like. Cut the cucumber in half lengthwise. Remove the softer center containing the watery seeds using a teaspoon until you reach the firmer cucumber flesh underneath. Then grate the cucumber.
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Transfer the grated cucumber to a clean and dry kitchen towel. Tighten the towel into a ball and squeeze out the cucumber juice.
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Then pour the dry cucumber into a large mixing bowl. Peel the red onion and chop it very finely. Add it to the bowl as well.
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Stir. Add the chopped mint, yogurt, lemon juice and a pinch of pepper and salt.
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Stir well. Add the drained canned lentils.
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Dice the cooked salmon into bite-size pieces and add them to the bowl.
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Stir the salad well now. Check the seasoning. Add lemon juice, pepper, salt or yogurt to taste. Put the salad in the fridge for another 5 minutes. Then scoop it into bowls and serve cold.