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Print Recipe
Eggplant Salad with Salmon and Lentils Recipe
This salad has an incredibly rich taste, is very light, healthy and well suited for fasting. Very simple salad.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Wash and dry all vegetables and salads. Wash the lentils, boil until tender in salted water, and cool.
    Wash and dry all vegetables and salads.
Wash the lentils, boil until tender in salted water, and cool.
  2. Cut the eggplant and fry it in a frying pan until it is ready.
    Cut the eggplant and fry it in a frying pan until it is ready.
  3. Tear salad leaves with your hands, cut parsley or Basil, add eggplants, tomatoes, lentils. Season with olive oil, drizzle with white wine vinegar, season with salt and pepper, and mix well.
    Tear salad leaves with your hands, cut parsley or Basil, add eggplants, tomatoes, lentils. Season with olive oil, drizzle with white wine vinegar, season with salt and pepper, and mix well.
  4. Put the salad on a plate, put the salmon or tuna slices on top, sprinkle with arugula, and drizzle with olive oil. If desired and available, you can sprinkle with Parmesan.
    Put the salad on a plate, put the salmon or tuna slices on top, sprinkle with arugula, and drizzle with olive oil. If desired and available, you can sprinkle with Parmesan.

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