About
This salad is quickly becoming a regular meal in my household. Salad is quick and simple if you plan ahead and prep a few things like eggs, salmon and wash the greens. It holds up incredibly well if you pack the salad and dressing separately when you take it for lunch, so prep a couple! You will love all the fun textures and flavors of this salad. The green beans are so crispy and the capers are briny…I love it!
Ingredients
- 14 oz, boneless, raw (yield after cooking) salmon
- ½ teaspoon kosher salt
- ½ cup green beans
- 2 large hard boiled egg
- 3 cup, shredded or chopped lettuce
- 2 tbsp, drained capers
- 8 Greek olive kalamata olives
- 2 anchovy anchovy
- 2 tsp, or 1 packet dijon mustard
- ¼ teaspoon kosher salt
- 1 ½ tablespoon lemon juice raw
- 2 tablespoon olive oil
Instructions
- Wash lettuce until clean. Microwave green beans in a microwave safe bowl with 1” of water for 30 seconds. You want them to be cooked but crispy.
- Preheat an oven to 400 F. Sprinkle salmon with ½ teaspoon of salt distributed among both fillet. Roast for 10-12 minutes until salmon is medium rare.
- Mix anchovies, salt and dijon together to form a paste. Then add lemon juice and olive oil. Whisk to emulsify all ingredients together.
- Assemble two quart sized mason jars in this order: lettuce, green beans, salmon, olives, capers, hard boiled eggs (halved) and more greens. Keep dressing separate and pour over right before serving.
Nutrition Facts
- Servings: 2
- Calories: 518.7kcal (per serving)
- Fat: 32.3g (per serving)
- Carbs: 9.9g (per serving)
- Protein: 47.4g (per serving)
