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Bean & Salmon Salad with Anchovy-Arugula Dressing

30 m


  • 1½ cups baby arugula
    ⅓ cup fresh parsley leaves
    ¼ cup lemon juice
    3 cloves garlic, minced
    2 oil-packed anchovy fillets, finely chopped
    1 tablespoon chopped shallot
    Pinch of salt, plus ¼ teaspoon, divided
    ¼ cup extra-virgin olive oil
    4 cups cooked cannellini beans, well drained, at room temperature or warm (see Tip)
    1 7-ounce can wild salmon, any bones and skin removed, flaked
    ¾ cup thinly sliced radishes
    1 stalk celery, sliced diagonally
    ¼ inch thick
    Freshly ground pepper to taste
    4 large leaves butterhead or Boston lettuce
    1 avocado, sliced, for garnish


  • Place arugula, parsley, lemon juice, garlic, anchovies, shallot and pinch of salt in a food processor; process until finely chopped. With the motor running, slowly drizzle in oil.
    Gently combine beans, salmon, radishes, celery, the remaining ¼ teaspoon salt and pepper in a large bowl. Pour in the dressing and gently toss to combine.
    To serve, line 4 plates with a lettuce leaf. Divide the salad evenly among the plates. Garnish with avocado slices, if desired.