Salmon fillets replace the usual canned tuna in this filling and tasty Mediterranean salad.
- Cook the potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Use a slotted spoon to transfer to a clean work surface. Halve.
- Add the beans to the pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain. Cool under cold running water. Peel and halve.
- Cook the salmon in the microwave following packet directions. Flake into large pieces.
- Whisk together the oil, lemon juice and mustard in a jug. Season with salt and pepper.
- Divide the potato, beans, egg, salmon, baby mesclun, tomato, dill and olives evenly among serving bowls. Drizzle over the dressing to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set