“This is a really nice, healthy salad. For a really quick change, tinned salmon could be substituted for salmon fillets.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Gently poach salmon in lightly salted water. Drain and reserve. Meanwhile, cook beans in lightly salted boiling water until tender. Drain and reserve with salmon, keeping both warm. Lightly toast slivered almonds in a dry, non-stick pan and set aside.
  2. Peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with mixed greens and cooked beans.
  3. Mix dressing ingredients together and pour over salad. Toss lightly, sprinkle with toasted almonds and ground white pepper, and serve.

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