Chopped Salmon Salad

Serves 4-6 people
Prep time: 10 minutes

2 cans of skinless, boneless wild caught salmon
2 hard-boiled eggs, shells removed and chopped
2 cups fingerling potatoes, blanched and chopped
2 cups green beans, blanched and chopped
1/2 cup fennel bulb, blanched and chopped
1 cup bell pepper, seeded and chopped

1 tablespoon apple cider or white wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon mustard
1 tablespoon fennel tops, chopped
salt and pepper

To make the vinaigrette, whisk together the ingredients. Season to taste with salt and pepper.

Drain the salmon of water and place in a large mixing bowl. Add the eggs and vegetables and toss with the vinaigrette. Season to taste with salt and pepper. Enjoy!

Source for Ingredients
canned wild caught salmon, organic apple cider vinegar, and whole grain mustard from Trader Joe's

organic fennel, organic red bell pepper, fingerling potatoes, organic Blue Lake green beans, and organic eggs from Hollywood Farmers Market