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Salmon and lentil lettuce cups

Get healthy probiotics thanks to creamy kefir dressing.

“In addition to a terrific crunch, pomegranate seeds add vitamin C and potassium to this hearty lunch,” says Denver-based recipe developer Julia Heffelfinger.

This recipe is part of our meal prep series. Click hereto see the full guide.

photo by: Christine Han
food styling by: Olivia Anderson

Ingredients

4 bibb lettuce leaves
4 ounces super-simple roast salmon, flaked
¼ cup loosely packed small dill sprigs
2 tablespoons pomegranate seeds
2 tablespoons creamy kefir dressing
Flaky sea salt

Directions

1.

In an airtight container, layer the lettuce, lentils, and salmon.

2.
In three separate small airtight containers, pack up the dill, pomegranate seeds, and dressing, then store everything in the fridge.

Directions

1.
Drizzle the kefir dressing over the salmon and garnish with dill and pomegranate seeds. Sprinkle with flaky sea salt as desired.