Salmon and haricot vert salad

Delight your taste buds with the refreshing flavors of salmon and haricot vert in this gourmet salad. Perfect for a light and satisfying meal.

Ingredients:

• 2 medium potatoes
• 340g haricots verts
• 1 cup cherry tomatoes
• 1/2 cup kalamata olives
• 170g cooked wild salmon
• 1/4 cup plain yogurt
• 1-60g goat cheese
• 3 tablespoons minced fresh dill
• 2 tablespoons olive oil
• Juice from one lemon
• Salt and pepper to taste

Instructions:

1. Peel the potatoes and then slice them into thin wedges measuring around 3/8" thick. Proceed to steam or boil them until they are fully cooked. Alternatively, you can steam a handful of baby potatoes and slice them once they have finished cooking. Simultaneously, cut the haricots verts into bite-sized pieces (approximately 1 1/2 inches) and steam them until they reach a slightly crisp-tender texture. Remember not to allow them to cool down as the salad should be tossed while they are still warm.
2. Halve the cherry tomatoes and do the same with the olives.
3. Combine the olives, tomatoes, potatoes, and haricots verts in a large bowl. Toss these vegetables with the yogurt, chevre, olive oil, lemon juice, and dill. Mixing these ingredients while the haricots verts and potatoes are still warm will result in the chevre melting into the yogurt, creating a creamy dressing. Season with salt and pepper according to your preference.
4. If the dressing is too thick, you may need to thin it out. You can achieve this by incorporating a bit more olive oil or some milk.
5. Break the salmon into flakes and delicately mix it with the salad. You can serve it right away while it's still warm or enjoy it the following day as a chilled salad. Bon appétit!

Summary:

• Calories: 1215 kcal
• Fat: 57 g
• Protein: 65 g
• Carbs: 123 g
• Potassium: 3959 mg
• Magnesium: 287 mg