An easy, healthy and delicious summer main dish salad with green beans, cherry tomatoes, and crusty whole wheat baguette, we love this salmon panzanella salad, especially during the summer.
Author: Martha McKinnon | Simple Nourished Living
3tablespoonsextra virgin olive oil
2tablespoonsred wine vinegar
8ouncesgreen beans, trimmed and cut into 1-inch pieces, cooked until tender
4cupsday-old whole wheat baguette, cut into cubes
2cupshalved cherry tomatoes
1cupthinly sliced red onion
½cupfresh basil leaves, thinly sliced
1can(15 ounces) wild Alaskan salmon, drained and skin and bones removed if necessary
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.
Variation: To keep this a no-cook salad, substitute chopped zucchini or cucumber for the cooked green beans.Serving size: 2-¼ cups8*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)9*PointsPlus (Old plan)
Easy Healthy Salmon Panzanella Salad Recipe
Amount Per Serving (2 -¼ cups)
Calories 360Calories from Fat 126
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.