1 Boston/butter lettuce, leaves separated
1 handful of green beans, chopped to 1" lengths and blanched for 1 min, drained and left to reach room temperature
1 avocado, peeled, stoned, halved and sliced
12 baby boiling potatoes, cooked and then sliced into 4 slices each and left to reach room temperature (or replace with beets for LOW CARB)
2 tomatoes, sliced lengthwise into quarters and then across into a few slices
24 Kalamata or green olives, pitted and halved
4 hard boiled eggs, cut into quarters lengthwise and left to reach room temperature
4 salmon fillets, 6oz each, cooked for 12 mins at 400F, then left to cool on a plate
For the vinaigrette:
4 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
Salt and pepper to taste
Make the vinaigrette by combining the olive oil, white wine vinegar, Dijon mustard, salt and pepper. Whisk till it thickens.
Arrange the salad components on 4 plates, drizzle with vinaigrette and place the salmon fillets on top.