Smoked Salmon & Lentil Salad

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This recipe is a lunchtime favorite in our office. It comes from my boss’s husband, he’s the cook in their family. We have a little kitchenette at work, so quick & easy cold salads like this are ideal. You also save loads of money on going out to lunch!  Although one time I did remark to my friend and colleague, Becky, that “we’ve had smoked salmon TWICE this week!” and her reply was “think about what you’ve just said.” First world problems, indeed.

Ingredients:

  • 250 grams cooked lentils
  • 100 grams smoked salmon, “deshebrado” or cut/shredded into little pieces
  • 75 grams capers in their juice
  • 4 medium tomatoes, chopped into 1/2-inch pieces
  • 1 TB quality olive oil
  • 1 TB balsamic vinegar
  • 1 tsp dried oregano
  • cracked black pepper, to taste

Instructions:

Combine lentils, salmon pieces, capers, tomatoes, oregano and black pepper in a bowl. Stir together well and then dress with olive oil and vinegar. There is no need to add salt as the ingredients are already quite briny.

The salad makes a nice accompaniment to Wasa crackers and soup, it’s hearty and filling without being heavy.

Servings: Four. 188 calories.

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