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Alaska Salmon and White Bean Salad Print Email


8 oz cooked Alaska Salmon, preferably Sockeye, leftover is fine
3/4 cup cucumber (1 whole medium), peeled and chopped
3/4 cup zucchini (1 whole medium), chopped
1/2 cup fresh parsley, chopped
1/2 cup red onion, thinly sliced
1/2 cup sweet red pepper, chopped
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons extra-virgin olive oil
2 teaspoons lemon-pepper seasoning (salt-free)
1/2 teaspoon ground coriander
1/4 teaspoon dill weed
1/4 teaspoon black pepper
1 15-ounce can cannellini beans, drained
Romaine lettuce leaves
Kalamata olives, sliced, for garnish, optional

Combine all ingredients except lettuce and olives in medium mixing bowl. Toss gently to coat evenly.

Divide mixture evenly among 4 plates, atop a romaine lettuce leaf. Garnish with sliced Kalamata olives, if desired.

Nutrients per serving: calories 233; protein 17 gm; total fat 8.5 gm; sat fat 2 gm; cholesterol 34 mg; carbohydrates 23 gm; fiber 7 gm; sodium 267 mg.

Serves: 4 as a main dish salad
Nancy Duhaime
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