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Bean & Salmon Salad with a lemon vinaigrette:

 

Ingredients

Salad:

4 cups cooked cannellini beans, well drained, at room temperature or heated slightly

1 7-ounce can wild salmon

¾ cup thinly sliced radishes

1 stalk celery, sliced diagonally ¼ inch thick

4 large leaves butterhead or Boston lettuce

1 avocado, sliced, for garnish

 

Dressing:

1/2 cup olive oil

3 tbsp. fresh lemon juice

1/2 tsp. grated lemon peel

 

Instructions:

Whisk dressing ingredients in bowl to blend. Season with salt and pepper. (Chill. Bring to room temperature before using.)

Combine beans, salmon, radishes and celery in a large bowl. Pour in dressing and lightly toss to combine. Serve on a lettuce leaf.

 

Enjoy!

bean-and-salmon-salad