Omega-3 rich salmon replaces the usual canned tuna in this alkalizing version of a French classic.


  • 2 cups dark leafy salad greens
  • 1 cup cooked fresh green beans, chilled
  • 2 medium-size ripe tomatoes, cut into wedges
  • 1 medium-size red potato, boiled, peeled, chilled, and sliced
  • 2 Tablespoons Ni├žoise olives, drained and rinsed
  • 1/2 medium green bell pepper, seeded and cut into
  • 1/4-inch-thick rings
  • 1/2 cup sliced cucumber
  • 1 cup broccoli florets, cooked to crisp tender
  • Juice of 1 lemon
  • 2 Tablespoons olive oil
  • 1 Tablespoon flaxseed oil
  • Pinch of sea salt and pepper to taste
  • 2 teaspoons chopped fresh dill
  • 100 g (4 oz) Easy Oven Poached Salmon
  • 1 hard-cooked egg, peeled, and quartered


  1. In a large mixing bowl gently toss together all the ingredients except the salmon and egg. Set aside and allow to sit at room temperature for 15 minutes.
  2. Break the salmon into bite-size pieces and gently fold into the salad. Divide between 2 plates and top with the egg. Serve immediately

Serves 2

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