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Salmon Garbanzo Bean Veggie Chopped Salad Recipe

Salmon Garbanzo Bean Veggie Chopped Salad With Lemon Pesto Vinaigrette

Lunch: Chopped Salad With Salmon

From C&J Nutrition

Notes

  • Use leftover salmon from Day 1
  • Use pesto prepped Day 1
  • Ingredients

    1. 1 cup roughly chopped baby spinach
      1/2 cup chopped carrot
      1/2 cup chopped red bell pepper
      1/3 cup rinsed and drained canned garbanzo beans
      2 tablespoons chopped parsley
      4 ounces broiled lemon salmon (left over from Day 1)
      1 tablespoon pesto (prepared Day 1)
      2 teaspoons lemon juice
      1 teaspoon olive oil

    Directions

    1. In a medium-sized bowl, toss together spinach, carrot, bell pepper, drained beans, and parsley.
    2. Chopped leftover broiled salmon and gently toss into salad mixture.
    3. Whisk together pesto, lemon juice, and olive oil; drizzle over the salad and toss to coat.

    NUTRIENT TOTALS
    Calories: 435
    Protein: 29.3 grams
    Carbohydrate: 26 grams
    Dietary Fiber: 5 grams
    Total Sugars: 7 grams
    Total Fat: 24 grams
    Saturated Fat: 3.325 grams
    Sodium: 280 milligrams

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