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Plant-Based

Smoked Salmon Salad with Strawberries, Green Beans & Watercress

A colorful salad with a raspberry shallot vinaigrette makes for a fresh and speedy meal.

Servings
4
Prep Time
20 min
Cook Time
5 min
Duration
25 min

Ingredients

  • 6 oz fresh green beans, ends trimmed
  • 1 small bunch watercress, trimmed (about 2 1/2 cups)
  • 1 15-oz BPA-free can unsalted cannellini or Great Northern beans, drained and rinsed
  • 1 cup quartered, hulled fresh strawberries
  • 1/2 lb smoked salmon, cut into 12 pieces (NOTE: Wild smoked salmon is preferred; purchase if your budget allows.)

Vinaigrette

  • 2 tbsp raspberry or red wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp finely chopped shallot
  • 1 1/2 tsp raw honey
  • 1/2 tsp Dijon mustard
  • •1/8 tsp sea salt, divided
  • Pinch fresh ground black pepper

Preparation

  1. In a medium pot fitted with a steamer basket, add 1 inch water and bring to a boil. Add green beans, cover and steam until crisp-tender and bright green, 6 to 7 minutes. Fill a medium bowl with ice water. Drain beans and plunge immediately into ice water; set aside.
  2. Meanwhile, in a small bowl, whisk together all vinaigrette ingredients.
  3. Divide watercress among serving plates. Top with green beans, cannellini beans and strawberries. Place 3 slices salmon over each serving. Drizzle vinaigrette over salads.

Nutrition Information

  • Serving Size 1/4 of salad
  • Calories 199
  • Carbohydrate Content 23 g
  • Cholesterol Content 9 mg
  • Fat Content 6 g
  • Fiber Content 6 g
  • Protein Content 13 g
  • Saturated Fat Content 1 g
  • Sodium Content 359 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g