Minted Salmon Salad
If you like salmon on the grill in summer, buy a little extra so you’ll have leftovers for a salad the next day.
Mint is a delicious change-up from dill, the more traditional "salmon herb".
1 15-oz. cannellini beans, drained and rinsed
2 Tbsp. thin red onion slivers
1/4 c. finely snipped mint
1/2 c. cooked salmon, flaked
1 Tbsp. olive oil
2 tsp. lemon juice
Salt and pepper
Gently combine beans, onion, mint and salmon. Whisk olive oil and lemon juice and fold into salad. Season with salt and pepper. Serve cold or at room temperature. Good solo, or with greens.
Recipe created or adapted by Liz Talley, Urban Graze
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