Zesty Smoked Salmon and Lentil Salad with Beet and Radish
This vibrant and nutritious salad combines tender green lentils with delicate slices of smoked salmon, creating a perfect balance of protein and fiber. Crisp radishes and sweet roasted beets add refreshing crunch and earthy depth, while a tangy balsamic-dill vinaigrette ties all the flavors together. Ideal for a light lunch or elegant starter, this salad is as visually appealing as it is delicious, with its mix of vibrant colors and textures.
Equipment
- Medium saucepan
- Colander
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Whisk
Ingredients
Salad Base
- 1 cup Green lentils [200g]
- 7 oz Smoked salmon [200g]
- 1 bunch Radishes about 8-10 radishes
- 2 bunches Spring onions
- 1 small Cooked beet about 3 oz [85g]
Vinaigrette
- 2 tablespoons Fresh dill finely chopped
- 2 tablespoons Balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 cup Extra-virgin olive oil [60ml]
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Lentils
- Rinse the lentils under cold water and drain.
- In a medium saucepan, combine lentils with 3 cups (720ml) of cold water.
- Bring to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes, or until lentils are tender but still hold their shape.
- Drain the lentils in a colander and rinse with cold water to stop the cooking process. Set aside to cool.
Prepare the Vegetables
- Wash the radishes, trim the ends, and quarter them.
- Clean the spring onions, trim the roots, and finely slice both white and green parts, reserving half of the green parts for the vinaigrette.
- Peel the cooked beet and cut it into small cubes (about 1/4 inch / 6mm).
- Cut the smoked salmon into thin strips (about 1/2 inch / 1cm wide).
Make the Vinaigrette
- In a small bowl, whisk together the chopped dill, balsamic vinegar, and Dijon mustard.
- Slowly drizzle in the olive oil while whisking continuously to emulsify.
- Stir in the reserved sliced green onion tops.
- Season with salt and pepper to taste.
Assemble the Salad
- In a large mixing bowl, combine the cooled lentils, radishes, sliced spring onions, and beet cubes.
- Add the smoked salmon strips.
- Pour the vinaigrette over the salad and gently toss to combine, being careful not to break up the salmon too much.
- Taste and adjust seasoning if necessary.
Serve
- Divide the salad among four plates or bowls.
- Garnish with additional fresh dill if desired.
- Serve immediately or chill for up to 2 hours before serving.
Notes
This salad is best served fresh, but can be stored in the refrigerator for up to 24 hours. If preparing in advance, consider adding the smoked salmon just before serving to maintain its texture. For a vegetarian version, substitute the smoked salmon with grilled tofu or chickpeas.
Notes
- Ingredient Substitutions: If you’re seeking a vegetarian alternative, replace the smoked salmon with grilled tofu, roasted chickpeas, or marinated tempeh to maintain the protein content. If green lentils aren’t available, brown or Puy lentils are excellent substitutes that hold their shape well after cooking.
- Lighter Alternatives: To reduce the calorie content, consider using half the amount of olive oil in the vinaigrette or substituting it with a light citrus dressing made from lemon juice and a touch of honey.
- Fresh Ingredients: Utilizing fresh dill significantly enhances the flavor of the vinaigrette. Fresh radishes and spring onions add a crisp texture that’s essential to the salad’s overall appeal, so opt for the freshest produce available.
- Storage Instructions: While the salad is best enjoyed fresh, you can store it in an airtight container in the refrigerator for up to 24 hours. If preparing in advance, keep the smoked salmon and dressing separate, adding them just before serving to maintain optimal texture and flavor.
- Reheating Tips: As this is a cold salad, reheating isn’t necessary. However, if you prefer a warm component, you can serve the lentils slightly warm by adding them to the salad just after cooking and draining.
Quick Tips
- Cooking Lentils: To ensure your lentils cook evenly and remain tender, avoid adding salt to the cooking water; salt can make them tough. Instead, season the lentils after they’ve cooked.
- Enhancing Flavor: Cook the lentils in low-sodium vegetable or chicken broth instead of water to infuse them with extra flavor.
- Texture Improvement: After cooking, spread the lentils on a baking sheet to cool. This prevents them from overcooking and becoming mushy.
- Vinaigrette Emulsion: When making the vinaigrette, slowly drizzle in the olive oil while whisking vigorously. This helps to create a well-emulsified dressing that clings beautifully to the salad ingredients.
- Uniform Slicing: For the best presentation and even flavor distribution, use a mandoline to thinly slice the radishes and beets.
Side Dish Suggestions
- Crusty Bread: Serve with slices of warm, crusty whole-grain baguette or sourdough bread to complement the salad’s textures and soak up any extra vinaigrette.
- Simple Green Salad: A side of mixed greens tossed with a light lemon or vinaigrette dressing pairs well and adds additional freshness.
- Grilled Vegetables: Grilled asparagus, zucchini, or bell peppers offer a warm, smoky contrast that enhances the meal.
- Light Soup: A chilled cucumber or gazpacho soup can be a refreshing starter that doesn’t overpower the salad’s flavors.
Nutritional Benefits
- Rich in Omega-3s: Smoked salmon provides a substantial amount of omega-3 fatty acids, promoting heart and brain health.
- High Protein and Fiber: Lentils are an excellent source of plant-based protein and dietary fiber, which aid in digestion and keep you feeling full longer.
- Vitamins and Antioxidants: Beets and radishes are packed with vitamins like vitamin C and folate, as well as antioxidants that help combat inflammation.
- Healthy Fats: The extra-virgin olive oil in the vinaigrette adds monounsaturated fats, which are beneficial for cardiovascular health.
- Herbal Benefits: Fresh dill isn’t just flavorful; it’s also a good source of vitamins A and C and has antioxidant properties.
Serving Suggestions
- Portion Sizes: This recipe yields four servings as a main course. For smaller portions or as an appetizer, adjust accordingly.
- Presentation Tips: Arrange the salad on a large white platter or individual plates to highlight its vibrant colors. Garnish with sprigs of fresh dill and a sprinkle of freshly ground black pepper.
- Complementary Beverages: Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For non-alcoholic options, consider sparkling water with a slice of lemon or a light iced tea.
- Additional Sauces: A dollop of crème fraîche or Greek yogurt mixed with lemon zest can add a creamy element to the dish.
Meal Prep Tips
- Advance Preparation: Cook the lentils and prepare the vinaigrette up to two days ahead. Store them separately in airtight containers in the refrigerator.
- Vegetable Prep: Slice the radishes and beets and chop the spring onions in advance. Keep them in sealed containers or zip-top bags in the fridge to maintain freshness.
- Assembly Timing: Wait to combine all ingredients until just before serving to ensure the salad remains crisp and the flavors are at their peak.
- Smoked Salmon Storage: Keep the smoked salmon refrigerated and tightly wrapped until it’s time to assemble the salad to preserve its quality.
Customization Ideas
- Gluten-Free: This recipe is naturally gluten-free, but double-check that your Dijon mustard and balsamic vinegar are certified gluten-free brands.
- Dairy-Free: The salad is already dairy-free. If adding any cheese or creamy elements, opt for dairy-free alternatives like almond-based feta.
- Vegan Option: Substitute the smoked salmon with smoked tofu, tempeh bacon, or additional legumes like chickpeas for a vegan-friendly version.
- Add Extra Veggies: Incorporate sliced cucumbers, cherry tomatoes, or avocado for added nutrients and flavors.
- Herb Variations: Swap out dill for fresh herbs like parsley, cilantro, or basil to change the flavor profile.
- Spice It Up: Add a pinch of red pepper flakes or a drizzle of sriracha to the vinaigrette for a spicy kick.
- Nutty Crunch: Sprinkle toasted pine nuts, walnuts, or sunflower seeds over the salad for added texture and healthy fats.
