Recipe makes 4 servings, about 1 1/2 cup each.

Ingredients

• Baby Arugula 1 1/2 cups
• Parsley leaves 1/3 cup
• Lemon juice 1/4 cup
• Garlic cloves, minced 3 whole
• Shallot, chopped 1 tbsp
• Salt, divided pinch +1/4tsp
• EVOO 1/4 cup
• Cannellini Beans, cooked 4 cups
• Wild Salmon, flaked 1 7oz can
• Radishes 3/4 cup
• Celery, sliced 1/4” thick 1 stalk
• Lettuce (Boston or butter head) 4 leaves
• Avocado, sliced 1 whole

Directions

1. Place arugula, parsley, lemon juice, garlic, shallot and pinch of salt in a food processor until finely chopped.
2. Drizzle in oil while the motor is running.
3. Gently combine beans, salmon, radishes, celery and the remaining 1/4tsp salt and pepper in a large bowl.
4. Pour in the dressing and gently toss to combine.
5. To serve, line 4 plates with a lettuce leaf. Divide the salad evenly among the plates.
6. Garnish with avocado slices, if desired.

Enjoy!