cup fresh lemon juice
â cup chopped fresh dill
2 teaspoons Dijon mustard
¼ teaspoon salt
Freshly ground pepper to taste
â cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced cucumber
½ cup finely chopped red onion or green onions
2 15-ounce cans lentils, rinsed, or 3 cups cooked French or green lentils (see below)
2 7-ounce cans salmon, drained and flaked, or 1 ½ cups flaked cooked salmon
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat. Cover and refrigerate for up to 8 hours.
French green lentils hold their shape and are an excellent choice for salads. To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.