Directions:
- 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.
- Per serving (1cup): 354 Calories; 18 g Fat; 3 g Sat; 12 g Mono; 31 mg Cholesterol; 25 g Carbohydrates; 24 g Protein; 9 g Fiber; 194 mg Sodium; 743 mg Potassium. 1 Carbohydrate Serving.
- Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
- MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
- TIP: 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.31 Kcal (675 kJ) | ||
| Calories from fat | 43.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 7% | |
|---|---|---|---|
| Cholesterol | 2.61mg | 1% | |
| Sodium | 53.33mg | 2% | |
| Potassium | 346.49mg | 7% | |
| Total Carbs | 20.43g | 7% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 10.18g | 41% | |
| Protein | 9.19g | 18% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 5.4mg | 30% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 248.86 Kcal (1042 kJ) | ||
| Calories from fat | 67.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 7% | |
|---|---|---|---|
| Cholesterol | 4.03mg | 1% | |
| Sodium | 82.27mg | 2% | |
| Potassium | 534.56mg | 7% | |
| Total Carbs | 31.52g | 7% | |
| Sugars | 1.97g | 5% | |
| Dietary Fiber | 15.71g | 41% | |
| Protein | 14.18g | 18% | |
| Vitamin C | 15.9mg | 17% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 8.3mg | 30% | |
| Calcium | 46.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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