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.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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