1 Cup (250ml) green beans, cut in half
1 can (170g) Skinless boneless Salmon, drained
2 cups (500ml) Seasonal greens
2 tbsp (30 ml) Olive oil
2 tbsp (30 ml) balsamic vinegar
1. In a saucepan, cook the green beans in boiling water for 3 minutes; rinse in cold water and drain.
2. Break Salmon into chunks and toss with green beans.
3. In a serving dish, place salmon and bean mixture over top of greens.
4. Whisk the olive oil and balsamic vinegar together.
5. Drizzle over salad.
Optional: Spinkle with toasted almonds and season with salt and pepper to taste.
Serving options: Serve by itself or with toasted bread.
Serves 2