Description
This anti-inflammatory salmon salad with crispy white beans combines omega-3-rich fish, crunchy legumes, and leafy greens for a nutrient-dense, easy lunch.
Ingredients
Scale
- 1 (14 to 15 oz) can of white beans, drained and rinsed
- 1 tablespoon olive oil (for crisping beans)
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 2 (4 to 6 oz) salmon fillets, cooked (grilled, baked, or pan-seared)
- 4 cups chopped kale and arugula blend
- ½ cup sliced cucumber
- ¼ cup thinly sliced red onion
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey (optional)
- 1 clove garlic, minced
- Salt & black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add white beans and season with salt and garlic powder.
- Sauté for 8–10 minutes until crispy and golden brown.
- Use your favorite method (baking, grilling, or searing).
- Season with lemon, olive oil, salt, and pepper.
- Cook until it flakes easily with a fork (about 10–12 minutes).
- Combine kale and arugula in a bowl.
- Add cucumber, red onion, and chopped herbs.
- Massage greens with a bit of olive oil for a tender texture.
- Whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper in a small bowl.
- Taste and adjust seasoning.
- Layer greens, crispy white beans, and salmon.
- Drizzle with dressing.
- Garnish with extra herbs or lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Sauté + Toss
- Cuisine: American, Mediterranean-inspired