Lentil salad with salmon, avocado and feta cheese

by Daniel Tangerner


  • 400 g of lentils already cooked
  • 200 gr of fresh or smoked salmon
  • Half a red pepper
  • An avocado
  • 100 gr of feta
  • Half red onion
  • Lime juice.
  • 2 tablespoons of capers
  • Olive oil
  • Salt


Peel and chop the onion. Rinse the lentils with cold water and let them drain. Cut the salmon into cubes/stripes and put it in a bowl. Wash the pepper, remove the seeds and cut it into cubes. Also, dice the feta and mix all the ingredients in a bowl.

Cut the avocado into cubes and wet it with lime juice. Chop the capers and put them, together with the avocado, in the bowl. Add the mustard as well. Mix everything with a spoon.

Add the lentils to the rest of the ingredients with a splash of olive oil and a little salt. Stir again. Serve at room temperature or cold refrigerator.

 TAGS:Blanc Pescador

Blanc Pescador

Frish and frutity. Perfect for this salad.

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