BEAN****Cannellini & Salmon Salad with Asparagus & Dill

By Unblond1

02/08/15 - Created as a lunch for work to use up a large quantity of Costco asparagus and some leftover poached salmon - based on my usual Cannellini and Tuna Salad. With the asparagus, this makes 5 servings rather than the usual four.

Ingredients

• 1 can PC Blue Menu Cannellini beans, rinsed and drained
• 1 lb asparagus spears, cut into 1" lengths
• 6 - 8 ounces cooked, flaked salmon steak or 1 can Clover Leaf salmon, drained and flaked
• 1/4 cup finely minced or thinly sliced red onion
• 1/4 cup finely chopped dill
• 2 tablespoons each finely chopped mint, basil and parsley
• zest and juice of 1 large lemon
• 2 tablespoons best extra virgin olive oil
• freshly ground pepper and Maldon salt, to taste

Details

Servings 5

Preparation

Step 1

Blanch asparagus in a pot of boiling water or in a microwave bowl for 1 - 1 1/2 minutes then drain and plunge into an ice bath. Drain well.

Combine asparagus with remaining ingredients adjusting seasoning as needed.

Nutrition Facts
5 Servings (w/7 oz. fresh salmon)

Calories 230.8
Total Fat 8.8 g
Saturated Fat 1.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 4.9 g
Cholesterol 21.9 mg
Sodium 25.3 mg
Potassium 706.7 mg
Total Carbohydrate 21.7 g
Dietary Fiber 7.0 g
Sugars 0.2 g
Protein 17.2 g

5 Servings (w/1 can Clover Leaf Atlantic Salmon)

Calories 210.3
Total Fat 7.8 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.4 g
Cholesterol 14.0 mg
Sodium 104.1 mg
Potassium 512.6 mg
Total Carbohydrate 21.7 g
Dietary Fiber 7.0 g
Sugars 0.2 g
Protein 14.6 g

5 Servings (w/2 small cans Rio Mare Tuna in Olive Oil)

Calories 218.3
Total Fat 9.0 g
Saturated Fat 1.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.0 g
Cholesterol 12.0 mg
Sodium 132.1 mg
Potassium 512.6 mg
Total Carbohydrate 21.7 g
Dietary Fiber 7.0 g
Sugars 0.2 g
Protein 14.2 g