NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry red lentils

6 oz white fish fillet

0.5 cup cucumber

0.25 cup plain skyr

0.25 whole avocado

1 tsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried dill

PREPARATION

• 1

  Rinse the red lentils thoroughly and boil in a small pot of water for 10-12 minutes until tender but still holding their shape, then drain and set aside.

• 2

  While the lentils cook, dice the cucumber into small cubes and slice the avocado into thin wedges.

• 3

  In a small mixing bowl, whisk together the plain skyr, lemon juice, and dried dill to create a creamy herb dressing.

• 4

  Thaw the fish fillet if frozen, pat it dry with a paper towel, and season both sides with half of the sea salt and black pepper.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the fish for 3-4 minutes per side until the exterior is golden and the flesh is opaque and flaky.

• 6

  In a medium bowl, toss the cooked lentils with the diced cucumber and the skyr dressing until well coated.

• 7

  Plate the lentil salad as a base, place the pan-seared fish on top, and garnish with the avocado slices and the remaining salt and pepper.