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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine European, French
Servings 4 servings
Calories 380 kcal

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.
Keyword Easy Dinner, Healthy Lunch, Lentil Dish, Smoked Salmon Salad