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.