Green Bean Salad With Salmon

This isn't your typical bowl of greens.

Total Time:
Prep:
Cook:
Level: Easy
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Ingredients

  • 1 c. trimmed green beans
  • 1 tsp. Dijon mustard
  • 1 tsp. chopped parsley
  • 1 tsp. capers
  • 1 ½ tsp. lemon juice
  • 1 tbsp. extra-virgin olive oil
  • coarse salt
  • 1 sweet potato
  • 2 c. lettuce
  • 3 oz. poached, grilled, or canned salmon
  • 6 grape or cherry tomatoes
  • pepper

Directions

  1. Cook 1 cup (3 oz) trimmed green beans in boiling water until crisp-tender, about 2 min. Drain; rinse in cold water.
  2. Whisk together 1 tsp each Dijon mustard, chopped parsley, and chopped rinsed and drained capers, 1 ½ tsp lemon juice, 1 Tbsp extra-virgin olive oil, and a pinch of coarse salt. Set aside.
  3. Place 1 microwave-cooked sweet potato (peeled and cut into chunks) onto 2 cups lettuce in a bowl. Arrange 3 oz poached, grilled, or canned salmon, the green beans, and 6 grape or cherry tomatoes (halved) over lettuce.
  4. Drizzle with dressing and season with pepper to taste.

All Day-Off Diet lunch recipes are under 430 calories per serving.

This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.

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