Salmon and bean salad

 

For the Dressing:

• 1 tablespoon fresh lemon juice
• 2 teaspoons finely chopped fresh mint leaves
• Himalayan salt and ground black pepper

For the Salad:

• 2 cups finely chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh mint
• 3/4 cup halved cherry tomatoes
• 1/2 seedless cucumber, peeled and chopped into 1/4-inch pieces
• 2 cups cooked white beans
• 2 tablespoons olive oil
• 3/4 teaspoon himalayan salt
• 1/4 teaspoon ground black pepper
• 4 cups baby greens
• 1 cup canned salmon, large bones removed (optional to use canned Tuna as well)

1. To make the dressing: Whisk together the lemon zest and juice, mint, salt, pepper, and 1 tablespoon water. Set aside.

2. To make the salad: Stir the parsley, mint, tomatoes, cucumber, and beans together in a medium bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the beans and toss to combine.

3. Divide the baby greens among 4 plates and top with the beans. Flake the salmon over the top, and serve drizzled with the dressing.