There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it’s a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.
You will need:
- 1 tablespoon sherry vinegar
- ½ clove garlic, minced
- ½ teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper to taste
- ½ pound small red potatoes, cubed
- ½ (10 ounce) bag haricot verts or tender young green beans
- ½ medium green bell pepper, cut into thin strips
- 7 leaves Bibb lettuce (Optional)
- 8 pitted Kalamata olives, halved lengthwise
- 1 cup cherry tomatoes, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- salt to taste
- 5 ounces cooked salmon, flaked
- 1 large hard-boiled egg
Instructions:
Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.
Prep Time: 40 mins/Cooking Time: 20 mins/ Total Time: 1 hr
Servings: 2
Calories: 423.4
