Ronnie's Notes
On Thanksgiving we ate a lot.
On Hanukkah we ate a lot (so far!).
And, of course, this year the two holidays were so close together that we ate a lot, a lot.
So, for us, now that the turkey-with-trimmings leftovers are gone and the latke and cheese fest is almost over, it’s soon going to be “reasonable eats” time for us.
Notice I don’t use the word “diet.” Good, healthy food doesn’t need negative words that make people feel stressed. Good healthy food can also be substantial and delicious.
Like this white bean and salmon salad.
Bonus: it takes just minutes to prepare.
Another bonus: I’ve made this with leftover cooked turkey instead of fish and have changed the herbs (you can use rosemary, dill, thyme, savory or oregano). All good. I’ve also used red kidney beans and added mango. Another option: add some crumbled blue or feta cheese. Or change the vegetable from peas to cooked carrots.
Instructions
Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl.
Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly.
Pour in the olive oil and toss gently.
Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss.
Taste and add more white wine vinegar if needed.
Let rest for at least before serving.