Smoked Trout and Almond Salad with Walnut Vinaigrette - alive magazine
Nuts are a great addition to salads, as they provide a crunchy textural contrast. Fibre- and protein-rich beluga lentils make this salad thoroughly satisfying.
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Ingredients
- 2/3 cup (160 mL) black beluga lentils
- 6 cups (1.5 L) tender greens, such as baby spinach, baby kale, and/or arugula
- 3 radishes, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 apple, chopped
- 6 oz (170 g) smoked trout, broken into chunks
- 1/2 cup (125 mL) almonds, preferably toasted, sliced
- 3 Tbsp (45 mL) walnut oil
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
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