The lentil salad with mackerel, arugula, and cherry tomatoes is a fresh and tasty cold dish, perfect for serving on hot days both as an appetizer and as a main course. For the recipe, I used canned cooked lentils, so you don’t need to turn on the stove and they are quicker to prepare, but if you prefer, you can replace them with dried lentils to boil. Then add the canned mackerel, arugula, and cherry tomatoes. Try adding croutons for a crunchy twist.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: No Cooking
- Cuisine: Creative
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz canned lentils (drained weight)
- 3.5 oz cherry tomatoes
- 2.5 oz canned mackerel
- 1.75 oz arugula
- 1 tbsp extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Colander
- Bowl
- Fork
- Spoon
- Knife
- Cutting Board
Steps
To prepare the lentil salad with mackerel, arugula, and cherry tomatoes…
Take the canned cooked lentils, drain and rinse them under water to remove the preservation liquid, then place them in a bowl or salad bowl.
Also drain the canned mackerel well and add it to the lentils, shredding it with a fork.
Wash the cherry tomatoes and cut them in half or into quarters as preferred, then add them to the other ingredients.
Finally, add the arugula, previously washed and dried with a cloth.
Season with extra virgin olive oil, salt, and pepper. Serve the dish fresh or just prepared.
Variations
You can replace the mackerel with tuna or salmon, canned or in natural juices.
