This salad is full of protein from the salmon and hard-boiled eggs. To cut back on cholesterol, avoid the eggs, and you'll still get lots of protein. Protein is rich in omega-3 fatty acids, which studies show play an important role in brain health.


Credit: Leigh Beisch

Recipe Summary test

25 mins
10 mins
35 mins
4 servings (serving size: 1 salmon fillet and 1 cup greens)


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.

  • Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.

  • Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.

  • Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.

Nutrition Facts

271 calories; fat 13g; saturated fat 2g; mono fat 6g; poly fat 3g; protein 26g; carbohydrates 13g; fiber 5g; cholesterol 160mg; iron 3mg; sodium 355mg; calcium 110mg.