Lemony Lentil Salad with Salmon
Ingredients
- ⅓ cup lemon juice
- ⅓ cup chopped fresh dill
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- Freshly ground pepper to taste
- ⅓ cup extra-virgin olive oil
- 1 medium red bell pepper, seeded and diced
- 1 cup diced seedless cucumber
- ½ cup finely chopped red onion
- 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
- 2 7-ounce cans salmon , drained and flaked, or 1 1/2 cups flaked cooked salmon
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