Potato, Green Bean and Smoked Salmon Salad

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Salad:

¼ cup walnuts
2 pounds small potatoes
2 tablespoons extra virgin olive oil
1 teaspoon each sea salt and pepper
1 big handful green beans
¼ cup red onion, finely chopped
4 ounces smoked salmon

Dressing:

¼ cup fresh herbs, chopped
3 cloves garlic, minced
Juice of ½ a lemon
2 tablespoons extra virgin olive oil
Sea salt and pepper to taste
½ cup organic mayonnaise

Directions:

  • Preheat oven to 400 degrees.
  • Put walnuts on a cookie sheet and place in oven before you start the preheating.  Leave in the oven as you preheat for 5 minutes.  Chop and set aside.
  • Cut the potatoes in half or quarters and transfer to a mixing bowl.  Toss with the olive oil, salt and pepper.  Spread on the same baking sheet you used for the walnuts and roast for about 20 minutes or until tender.  Cool.
  • Steam or blanch the beans until just tender. Cut into bite size pieces.
  • Combine the potatoes, beans, red onion, and salmon in a serving bowl.
  • Combine all the dressing ingredients, and whisk.  Add to the potato mixture, and toss well.
  • Add the nuts just before serving, and gently toss again.
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