Ingredients
| 2 cup | Parsley, fresh (finely chopped) |
| 1/2 cup | Mint, fresh (chopped) |
| 3/4 cup | Cherry Tomatoes (halved) |
| 1/2 cucumber(s) | Cucumber (chopped into 1/4-inch pieces) |
| 2 cup | Navy beans, white, canned (drained & rinsed) |
| 1 cup | Greek yogurt, plain, 2% M.F. (for dressing) |
| 2 tbsp | Extra virgin olive oil (for dressing) |
| 1 tsp | Lemon peel (zest) (for dressing) |
| 1 tbsp | Lemon juice (for dressing) |
| 1 clove(s) | Garlic (finely minced, for dressing) |
| 2 tsp | Mint, fresh (finely chopped; for dressing) |
| 1 pinch | Salt and pepper (to taste; for dressing) |
| 5 cup | Gourmet lettuce mix |
| 1 cup | Salmon, sockeye (red), canned, drained (drained & large bones removed) |
Instructions
Salad
- Stir the parsley, mint, tomatoes, cucumber, and beans together in a medium bowl.
Dressing
- In a small bowl, whisk together the greek yogurt, lemon juice, olive oil, salt, and pepper until it is thick and creamy.
- Pour the 3/4 of the dressing over the salad and toss to combine (save the rest of the dressing for step 4).
- Divide the gourmet lettuce mix among the plates and top with the beans.
- Flake the salmon over the top, and serve drizzled with the yogurt dressing.
- Enjoy!
