Keto Salmon and Green Bean Salad
6.9g
Net Carbs
20.7g
Protein
23.7g
Fat
4.6g
Fiber
336
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/3 cup extra virgin olive oil
- 3 cups (300g) green snap beans
- 8 cherry tomatoes (136g), halved
- 2 tablespoons chopped shallots, minced
- 1/4 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 black olive
- 12 ounces canned salmon
- 6 cups spring mix salad
- 3 ounces roasted bell peppers
Directions:
- In a large bowl, combine lemon juice and mustard; whisk until blended. Add olive oil in a thin, steady stream, whisking constantly until smooth.
- Steam green beans until crisp tender, cool and dice into 1 inch pieces.
- Add all the vegetables and herbs to the dressing bowl and toss to coat. Season with salt and freshly ground black pepper to taste.
- Drain salmon and add to bowl. Toss gently to coat.
- Arrange greens on serving plates. Top with green bean and salmon mixture. Garnish with roasted red pepper strips.
