15-Minute Salmon Salad

Ingredients

Salad

• 3 large pasture-raised eggs
• 1 (6-ounce) can wild salmon, liquids drained
• 3 large heirloom tomatoes, chopped (regular tomatoes work too)
• 1 cup canned chickpeas, rinsed and drained

Tarragon Dressing

• 1 medium shallot, minced
• ⅓ cup fresh tarragon, finely chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• ¼ cup extra virgin olive oil

Optional Veggies

• Baby gem lettuce, for a fuller meal

Method

Step 1

Place eggs in a small pot and cover with water. Turn the heat to medium-high and bring to a boil. Once boiling, cook for 6 minutes. After 6 minutes remove from heat and rinse the eggs with cold water. Peel and set aside while preparing the dressing.

Step 2

In a medium bowl add the minced shallots, chopped tarragon, red wine vinegar and Dijon mustard. Allow the dressing to marinate for 5 minutes.

Step 3

To finish the dressing, add the salt and pepper, then whisk in the olive oil until everything has emulsified.

Step 4

Toss the chickpeas with the salad dressing until coated.

Step 5

To assemble the salad, place the lettuce leaves in a serving bowl and crumble half of the canned salmon over top. If not using lettuce, spread out half of the salmon onto a plate. Sprinkle the plate or bowl with the chopped tomatoes, then add the remaining salmon. Top with the chickpeas and dressing, then finish with egg halves, extra ground pepper as well as tarragon leaves for an optional garnish.

Nutritional Information

Nutritional analysis per serving: Calories: 304, Total Fat: 20g, Saturated Fat: 3g, Cholesterol: 155mg, Sodium: 477mg, Carbohydrates: 13g, Fiber: 4g, Sugars: 4g, Protein: 17g, Net Carbs: 10g

We're grateful for our sponsor