Easy Salmon Panzanella Salad Recipe

5 from 1 vote

An easy, healthy and delicious main dish salad with green beans, cherry tomatoes, and crusty whole wheat baguette, we love this salmon panzanella salad, especially during the warm summer months.

Prep Time15

Cook Time5

Total Time20

Course: Main Course, Salad

Cuisine: American

Keyword: salmon bread salad, salmon panzanella bread salad, salmon panzanella salad

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces green beans, trimmed and cut into 1-inch pieces, cooked until tender
4 cups day-old whole wheat baguette, cut into cubes
2 cups halved cherry tomatoes
1 cup thinly sliced red onion
1/2 cup fresh basil leaves, thinly sliced
1 can (15 ounces) wild Alaskan salmon, drained and skin and bones removed if necessary

Instructions

In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until well blended.
In a large bowl, combine the cooked green beans, baguette cubes, tomatoes, red onion, and basil. Add the dressing and gently toss to coat. Let stand for 15 minutes to allow the flavors to blend.
Flake the canned salmon with a fork. Add it to the salad and toss gently to combine.
Taste and add more salt and pepper, mustard and/or vinegar as necessary.

Notes

Serving size: 2-1/4 cups

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

8 SmartPoints (Green plan)

5 SmartPoints (Blue plan)

5 SmartPoints (Purple plan)

9 PointsPlus (Old plan)

Variation: To keep this a no-cook salad, substitute chopped zucchini or cucumber for the cooked green beans.

Nutrition