By JLuke Morris
Start by preparing all your ingredients. If the canned salmon isn't already flaked, flake it into bite-size pieces. If the green beans are not cooked, blanch them in boiling water until tender-crisp and then immediately transfer them to ice water to stop the cooking process. Drain the green beans well before using them.
On a large plate or salad bowl, arrange 2 cups of mixed greens evenly.
Top the mixed greens with the blanched green beans on one side and the flaked salmon on the other side.
Slice the hard-boiled egg into quarters, and arrange them on the salad.
Sprinkle the olives uniformly over the salad.
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to make the dressing.
Drizzle the dressing evenly over the salad.
Toss the salad gently to combine the ingredients evenly. Serve immediately.
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This Salad Paleo Lunch Fish recipe is ready in 20 minutes and features canned or cooked salmon, hard-boiled egg, green beans and other delicious ingredients. Contains 390 calories total.
Start by preparing all your ingredients. If the canned salmon isn't already flaked, flake it into bite-size pieces. If the green beans are not cooked, blanch them in boiling water until tender-crisp and then immediately transfer them to ice water to stop the cooking process. Drain the green beans well before using them.
On a large plate or salad bowl, arrange 2 cups of mixed greens evenly.
Top the mixed greens with the blanched green beans on one side and the flaked salmon on the other side.
Slice the hard-boiled egg into quarters, and arrange them on the salad.
Sprinkle the olives uniformly over the salad.
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to make the dressing.
Drizzle the dressing evenly over the salad.
Toss the salad gently to combine the ingredients evenly. Serve immediately.
Calories per Serving: 390
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