Smoked Salmon with White Beans and Apple Slices


Adapted from grocery. Coop

Sweet and tangy flavors mingle with smoked salmon to give you a salad you’ll put on repeat.

  • Serving Size
  • Cook Time
    30 mins


  • 1 cup smoked salmon - about 4 oz., cut into small bite-sized pieces
  • ½ cup radicchio, sliced thinly
  • 2-3 Tablespoon red onion, finely chopped
  • 1 14-oz can cannellini beans, drained
  • 2-4 leaves of Boston or iceberg lettuce
  • 1 Gala apple, thinly sliced with peel on
  • Crusty bread (French baguette works well), sliced


  • 3-4 Tablespoons extra-virgin olive oil
  • 2 teaspoons red-wine vinegar
  • Salt and pepper to taste
  • 1 clove garlic, minced
  • 3 chives, finely chopped
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon fresh mint, chopped
  • 1 Tablespoon fresh dill, finely chopped


  1. Whisk dressing ingredients together in a small bowl, set aside.
  2. In a large bowl, add radicchio, red onion, and cannellini beans, then pour dressing over mixture and stir to incorporate all the flavors.
  3. Gently fold in salmon pieces and toss to coat.
  4. Line a salad plate with lettuce leaves and place a scoop of salmon salad on top.
  5. Place 5 or 6 apple slices on plate and serve with crusty bread.