White Bean, Citrus, and Salmon Salad

1
Total Time
18 min
Prep
13 min
Serves
4
Difficulty
Easy

Ingredients

cooked small white beans

15½ oz, (1 can), rinsed and drained

arugula

1 bunch(es), stems trimmed and leaves chopped or torn

uncooked red onion(s)

1 small, diced

fresh parsley

¼ cup(s), lightly packed, flat-leaf, chopped

extra virgin olive oil

1 Tbsp

lemon zest

1 tsp, grated

fresh lemon juice

3 Tbsp

fresh thyme

1 tsp, chopped

table salt

½ tsp

black pepper

½ tsp

canned pink salmon

14¾ oz, (1 can), or red variety, large bones and skin removed, and flaked

Instructions

  1. Combine beans, arugula, onion, parsley, oil, lemon zest and juice, thyme, salt, and pepper in serving bowl; toss until mixed well. Add salmon and gently toss until combined.
  2. Per serving; 1 1/2 cups

Notes

To make this dish vegetarian, substitute diced firm tofu for the salmon. One 14-ounce package of firm tofu will reduce the per-serving SmartPoints by 1.

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