Mediterranean Salmon, Lentil, and Pineapple Salad
Fresh and balanced, this Mediterranean salad celebrates the meeting of savory salmon and exotic notes of pineapple. Rich in protein and essential nutrients, it promises a meal that is both delicious and beneficial for your health.
🛒 Ingredients
4 servings
- 7 oz fresh salmon, grilled or roasted, flaked
- ¾ cup cooked red lentils
- 1 ripe avocado, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 3 ½ oz mixed salad greens (lettuce, arugula, watercress)
- 6 green olives, sliced into rounds
- ¾ cup fresh pineapple, diced
- 2 tbsp fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp Greek yogurt (optional)
- Juice of ½ fresh lemon
- Sea salt and ground black pepper to taste
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Directions
- 1
Cook the red lentils for 20 minutes in boiling salted water. Drain and set aside at room temperature.
- 2
Season the fresh salmon with salt, pepper, and a drizzle of olive oil. Grill for 6-8 minutes per side until fully cooked, then flake with a fork.
- 3
Prepare the fresh fruits and vegetables: rinse the salad greens, slice the avocado, thinly slice the red onion, and chop the parsley.
- 4
In a large salad bowl, arrange the mixed greens as a base.
- 5
Gently add the cherry tomatoes, red onion, warm lentils, olives, pineapple, and avocado.
- 6
Distribute the flaked salmon over the salad.
- 7
Prepare the dressing: whisk together the olive oil with the lemon juice, Greek yogurt, salt, and pepper.
- 8
Pour the dressing over the salad, sprinkle generously with parsley, and toss gently.
💡 Chef's Tip
For perfect salmon, choose a fresh, thick fillet and do not exceed 8 minutes of cooking time to keep it moist. You can prepare the ingredients in advance, but assemble the salad just before serving to prevent the avocado from oxidizing.
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