This salad pairs Canada's maple syrup with green lentils, pressure-cooked quickly and tossed with smoked salmon and a spiced dressing. Its sweet-tart balance and smoky salmon aroma make it a filling mid-afternoon choice.
Put the green lentils and water in the pressure cooker and close the lid; once it starts hissing, lower the heat and cook for 8 minutes.
Turn off the heat and let the cooker rest unopened for 10 minutes, then open the lid and drain.
Spread the drained lentils on a wide plate and let them cool to room temperature; hot lentils will wilt the arugula right away.
Whisk together the maple syrup, olive oil, apple cider vinegar, cumin and red pepper flakes to make a dressing.
Add the arugula, thinly sliced red onion and smoked salmon to the cooled lentils and toss with the dressing.
Do not toss the lentils with the arugula before they have cooled completely, or the hot lentils will wilt the leaves right away. Allergens: contains fish (salmon).
Using grilled chicken instead of smoked salmon makes the salad more affordable, though you lose the smoky aroma that is distinctly Canadian here.
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