alive logo

Mediterranean Lima Bean Salmon Salad


    Toss this fresh-tasting salad together on a Sunday afternoon and you’re set for healthy lunches for the upcoming work week. A staple of Arab cuisine, za’atar is a vibrant spice blend consisting mainly of thyme, toasted sesame seeds, and ground sumac berries. Available at Middle Eastern shops and well-stocked spice stores, it adds inspirational zing to salads, soups, hummus, and even pizza.


    2 cups (500 mL) frozen lima beans
    2 - 5 1/2 oz (160 g) cans wild sockeye or pink salmon, drained
    2 cups (500 mL) halved cherry tomatoes
    1/2 cup (125 mL) pitted, chopped kalamata olives
    1/2 cup (125 mL) chopped feta cheese
    1/2 cup (125 mL) chopped flat-leaf parsley
    1/4 cup (60 mL) chopped fresh mint
    1/4 cup (60 mL) extra-virgin olive oil
    Juice of 1/2 lemon
    1 1/2 Tbsp (22 mL) za’atar
    1 garlic clove, finely minced
    Pinch of chili flakes
    1/4 tsp (1 mL) sea salt
    1/4 tsp (1 mL) freshly ground black pepper

    Prepare lima beans according to package directions. Drain well and let cool.

    In large bowl or container, toss together cooked lima beans, salmon, cherry tomatoes, olives, feta, parsley, and mint.

    In small bowl, whisk together olive oil, lemon juice, za’atar, garlic, chili flakes, salt, and pepper. Add dressing to bean salad and toss to coat.

    Serves 5.

    Each serving contains: 357 calories; 21 g protein; 21 g total fat (5 g sat. fat, 0 g trans fat); 22 g total carbohydrates (2 g sugars, 6 g fibre); 490 mg sodium  

    source: "Little Green Giants", alive #366, April 2013


    Mediterranean Lima Bean Salmon Salad




    SEE MORE »
    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).