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Ingredients

• 1 1/2 cups baby arugula
• 1/3 cup fresh parsley leaves
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 2 oil-packed anchovy fillets, finely chopped
• 1 tablespoon chopped shallot
• Pinch of salt, plus 1/4 teaspoon, divided
• 1/4 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
• 3/4 cup thinly sliced radishes
• 1 stalk celery, sliced diagonally 1/4 inch thick
• Freshly ground pepper to taste
• 4 large leaves butterhead or Boston lettuce
• 1 avocado, sliced, for garnish

Description

This Simple Bean And Salmon Salad Becomes Something Truly Exciting When Dressed With A Bold Dressing Flavored With Anchovies And Arugula. Canned Wild Alaskan Salmon Is A Healthy And Environmentally Sound Choice. Thoroughly Drain The Beans So The Salad Doe

Eating Well