A crisp, colorful main-dish salad is just the kind of simple, vibrant, hot-weather food we love. You can sub steak or chicken for salmon.

Paige Grandjean
This Story Originally Appeared On


Credit: Caitlin Bensel

Recipe Summary

Serves 4 (serving size: about 2 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan filled with water to a boil. Carefully add eggs to pan; cook 6 minutes. Add green beans; cook 2 minutes. Drain; plunge bean mixture into a bowl of ice water. Let stand 3 minutes; drain. Peel eggs, and cut into quarters.

  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish, skin side down, to pan; cook 7 minutes. Turn, and cook 3 minutes. Remove fish from pan; break into large flakes with a fork.

  • Combine remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, parsley, and mustard in a bowl. Divide lettuce among 4 plates; top evenly with eggs, beans, cucumber, corn, olives, radishes, and fish. Drizzle with vinaigrette.

Nutrition Facts

325 calories; fat 21.7g; saturated fat 3.6g; mono fat 12.4g; poly fat 4.7g; protein 23g; carbohydrates 11g; fiber 3g; cholesterol 140mg; iron 3mg; sodium 521mg; calcium 84mg; sugars 4g.