Eggplant salad with salmon and lentils

Description

This salad has an incredibly rich flavor, very light, useful and well suited to the post.

Ingredients

Eggplant

1 piece
Cherry tomatoes

10 piece
Lettuce

1 coup
Salmon

300 g
Arugula

1 coup
Parsley

1 coup
Olive oil

2 Tbsp
Vinegar

1 Tbsp
Salt
Black pepper
Lentils

0.5 cup

Cooking

All vegetables and salads are washed, dry. Lentils, rinse, boil until tender in salted water, cool.

Eggplant slice, fry in a pan-grill until cooked.

Lettuce to break it, parsley or Basil chopped, add the eggplant, tomatoes, lentils. Season with olive oil, sprinkle with white wine vinegar, salt, pepper, mix well.

Put the salad on a plate, on top lay the pieces of salmon or tuna, sprinkle with arugula and drizzle with olive oil. If desired and available, you can sprinkle with Parmesan cheese.

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