SALMON AND GREEN BEAN SALAD
Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:00:00
Calories: 399
Fat: 29 grams
Protein: 20 grams
Carbohydrates: 15 grams
Fiber: 5 grams
Net Carbs: 10 grams
2 tablespoons lemon juice
2 teaspoons whole-grain Dijon mustard
1/3 cup olive oil
3 cups cooked green beans
8 cherry tomatoes
8 black olives, pitted and coarsely chopped
1 shallot or 1/4 small onion, diced
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
Salt and pepper
12-ounce salmon steak, grilled or broiled, chilled, or one 12
ounce can
6 cups mixed salad greens
1 roasted red pepper, cut into strips
1. In a large bowl, combine lemon juice and mustard;
whisk until blended. Add olive oil in a thin, steady
stream, whisking constantly until smooth. Add green
beans, tomatoes, olives, shallot, basil and parsley and
toss to coat. Season with salt and pepper to taste. Cut
salmon into 1-inch cubes; add to salad. Toss gently to
coat. Arrange greens on serving plates; top with salmon
mixture. Garnish with pepper strips.
This recipe turns a piece of leftover salmon into a satisfying
main dish for four. Feel free to substitute dill or chives for the
herbs listed.
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