Jan 262016
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Salmon and Puy Lentil Salad Bowl


Two of the big food trends predicted for 2016 which I’m really excited about are:

  • Increasing the effort to reduce food waste, and
  • The rise of the ‘bowl’


Wasted food is a huge problem and it’s great to see it being increasingly acknowledged. Recipes which use up leftovers are a big help in reducing food wastage and I’d like to do my part by showing you some of the salads which I make at home using leftovers. Up until now, these salads have not quite made it onto my blog – mostly because there is no real recipe (just pulling together leftovers). But they are utterly satisfying, delicious and super easy to make.


Using a bowl for these salads rather than a plate has several advantages:

  • it’s easier to toss a mixed salad in a bowl than in a plate
  • when eating a chopped salad, bowls are easier to use because you can use the sides to pack in the ingredients into your fork or spoon
  • bowls take up less table space than plates, which is a big plus if you eat at your desk
  • bowls give a cosy and homely feeling – whatever you eat from a bowl becomes comfort food!


When making my Salad Bowls, I try to stick to the following rules (remember to chop up the ingredients fairly small):

  • one grain (leftover quinoa, puy lentils, brown rice, couscous, etc…)
  • one protein (leftover cooked chicken, fish, seafood, meat, beans, and/or cheese)
  • one cooked vegetable (leftover)
  • two raw fresh vegetables (I always keep a stash of lettuce, tomatoes, cucumber, carrots or bell peppers in the fridge, washed and ready to cut)
  • one dollop of anything I have in the fridge (yogurt, cottage cheese, hummus, guacamole, tahini, etc…)
  • any micro-greens, nuts or seeds to be sprinkled on top of the aforementioned ‘dollop’
  • depending on how much seasoning there is in the leftovers, you may or may not need some dressing. I find that a glug of extra virgin olive oil and a mini-glug of balsamic vinegar does the job.





All ingredients should be cut into bite-size pieces.

Quantities depend on what you have in the house.

Make ingredient substitutions as you see fit.


Salad Ingredients: 


Salmon fillet, cooked and flaked with a fork

Green beans, cooked and chopped

Puy lentils, cooked

Lettuce (raw), washed and finely slices

Cherry tomatoes (raw), washed and cut into sixths

Greek yogurt, a good dollop per serving

Mustard cress, washed


Dressing Ingredients:

Extra virgin olive oil

Balsamic vinegar

Sea salt



  1. Use a single-serving bowl per person.
  2. In each bowl, put an equal amount of each of the following: salmon, green beans, puy lentils, lettuce and tomatoes.
  3. Put a dollop of yogurt in the centre of the bowl.
  4. Scatter mustard dress on top of the yogurt.
  5. Add a glug of extra virgin olive oil and balsamic vinegar and a pinch of sea salt, if necessary.
  6. For the best presentation, I like to serve the bowl like this (with all the ingredients separate.)
  7. To eat, mix all the ingredients together in the bowl and start chomping!


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  4 Responses to “Salad Bowl: Puy Lentil and Salmon Salad”

  1. Very nice, I love the presentation!

  2. I like that very much