Ingredients
-
6 Tbsp whole-milk Kefir
-
3 Tbsp canola Mayonnaise
-
2 tsp chopped fresh Chives
-
2 tsp chopped fresh flat-leaf Parsley
-
1 tsp chopped fresh Dill
-
1 tsp grated Garlic
-
½ tsp Black Pepper
-
¼ tsp Kosher Salt
-
1 (17.6-oz) pkg precooked Lentils
-
2 cups shaved Fennel
-
2 Tbsp Olive Oil
-
1 cup thinly sliced English Cucumber
-
2 (4-oz) baked Salmon
Directions
This dish is filled with smart shortcut options pick up a package of precooked lentils, and hit up your grocery’s hot bar for cooked salmon (or try smoked). Kefir serves as a probiotic-rich swap for sour cream.
Steps
|
1
Done
|
Stir together kefir, mayonnaise, chives, parsley, dill, garlic, pepper, and ⅛ teaspoon salt in a small bowl. |
|
2
Done
|
Combine lentils, 1 cup shaved fennel, oil, and remaining ⅛ teaspoon salt in a bowl; toss gently. Divide lentil mixture among 4 bowls. Top evenly with cucumber, salmon, remaining 1 cup shaved fennel, and fennel fronds. Drizzle evenly with dressing, and serve immediately. |
