Smoked Trout and Almond Salad with Walnut Vinaigrette
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. Walnut oil’s toasty flavour is a powerful addition to dressing, but you can also use extra-virgin olive oil, sesame oil, or almond oil. If desired, you may replace smoked trout with smoked salmon or mackerel.
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
Place lentils and 2 1/2 cups (625 mL) water in medium sized saucepan. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes, or until lentils are slightly tender. Don’t let them become too soft. Drain and let cool.
In large bowl, toss together greens, radish, yellow bell pepper, and apple. Divide salad among serving plates and top with lentils, smoked trout, and almonds. In small bowl, whisk together walnut oil, lemon juice, salt, and pepper. Drizzle walnut dressing over salad.
Serves 4.
Each serving contains: 386 calories; 23 g protein; 20 g total fat (2 g sat. fat, 0 g trans fat); 33 g total carbohydrates (7 g sugars, 14 g fibre); 203 mg sodium
source: "Go Nuts", alive #372, October 2013
Smoked Trout and Almond Salad with Walnut Vinaigrette
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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