Trout Lentil Salad with Microgreen Pesto Dressing - alive magazine
If you’re going to serve a salad as a main dish, it had better impress. As a celebration of enticing textures and awakening flavours, this one certainly does…
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Oven
- Parchment paper
- Baking sheet
- Fork
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2/3 cup (160 mL) black (beluga) lentils
- Pinch of salt
- 1 lb (450 g) rainbow trout fillets
- 4 cups (1 L) microgreens, divided
- 2 garlic cloves, minced
- 1/4 cup (60 mL) hemp hearts
- Juice of 1/2 lemon
- 1/3 cup (80 mL) grated Parmesan cheese
- 1/4 cup (60 mL) + 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
- 8 cups (2 L) salad greens
- 1 cucumber, chopped
- 1/3 cup (80 mL) sliced oil-packed sundried tomatoes
- 2 green onions, sliced
- 2 Tbsp (30 mL) unsalted shelled pistachios
- 2 Tbsp (30 mL) drained capers
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