Author Notes
An arugula salad with green lentils, smoked trout, cucumbers, avocado, chives, goat cheese, olive oil and lemon juice —Sarah | Wisconsin from Scratch
Ingredients
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1 cup
green lentils, sorted and rinsed
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2 1/4 cups
chicken broth or water
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1/4 cup
white wine
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salt to taste
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4 cups
arugula (loose packed)
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4
small persian cucumbers, chopped
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1
avocado, chopped
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4 ounces
smoked trout, crumbled
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2 ounces
goat cheese, crumbled
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1/4 cup
chives, chopped (dill works nicely here too)
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1/4 cup
olive oil
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2 tablespoons
fresh lemon juice (from about 1 large lemon)
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freshly ground black pepper
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flaky sea salt
Directions
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Add lentils, broth and wine to a sauce pan and bring to a boil. Reduce heat to low, cover with a lid, and simmer until lentils are tender, about 35-40 minutes. Drain and cool, then add salt to taste.
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In a large bowl, combine the cooled lentils, arugula, cucumbers, avocado, smoked trout, goat cheese, chives, olive oil, and lemon juice. Mix well, then divide between 4 plates and season with freshly ground black pepper and flaky sea salt. Alternately, you can make individual salads if you won’t be eating all four servings at once. For each salad, you’ll use about ⅔ cup lentils, 1 cup arugula, 1 persian cucumber, ¼ avocado, 1 oz smoked trout, ½ oz goat cheese, 1 Tbsp chives, 1 Tbsp olive oil, and ½ Tbsp lemon juice.
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