Salmon & lentil salad with goats cheese

Salmon & lentil salad with goats cheese

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Salmon & lentil salad with goats cheese

Six varieties of leaves are the stars of this salad bursting with filling lentils, moist salmon and creamy goats cheese.

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Allergens: Recipe may contain peanuts, tree nuts, milk, fish and sesame.

9 Ingredients

  • 100g salad mix

  • 1 x 175g pkt Springs Smoked Salmon portion, flaked

  • 1 x 400g can brown lentils, rinsed, drained

  • 50g semi-dried tomatoes

  • 1 large avocado, halved, stone removed, peeled, coarsely chopped

  • 120g goats cheese, crumbled

  • Basil oil dressing

  • 1 cup fresh basil leaves, washed, dried

  • 60ml (1/4 cup) extra virgin olive oil

  • 1 tbsp fresh lemon juice

  • Select all ingredients

4 Method Steps

  • To make the basil oil dressing, place the basil in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds to stand. Refresh under cold running water. Drain.

  • Place the basil and oil in the bowl of a food processor and process until smooth. Strain through a fine sieve into a small bowl. Discard the pulp. Stir in the lemon juice. Season with salt and pepper.

  • Divide the salad leaves and salmon among serving bowls. Sprinkle with the lentils, tomatoes and avocado.

  • Drizzle over the dressing. Top with the goats cheese. Season with pepper to serve.

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Recipe Notes

For the kids: Replace the salmon, semi-dried tomatoes and goats cheese with canned tuna, 250g cherry tomatoes, halved, and fresh ricotta. Variation: Salmon & cannellini bean salad with ricotta: Omit the avocado. Replace goats cheese with fresh ricotta. Replace the lentils with cannellini beans. Add 1/3 cup kalamata olives with the beans and tomatoes in step 3.

Image by Steve Brown

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