- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground pepper
- 1 cup skinless grilled salmon or tuna pieces, cooked and coarsely chopped
- 1 cup cooked white beans, drained and cooled
- 1 cup cooked green beans
- 1 cup grape tomatoes, halved
- 1/3 cup thinly sliced red onion
- 1 1/2 teaspoons thinly shredded fresh sage or minced rosemary leaves
- Whisk together oil, lemon juice and zest, and pinch of salt and pepper. Toss salmon with 1 tablespoon dressing.
- Toss white and green beans, tomatoes, onion, and sage in bowl with remaining dressing. Divide among 4 plates; top with salmon. Serve at once, or chill in refrigerator up to 2 hours.