- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 371.83 (Kcal)
- Carbohydrates 45.08 (g) of which sugars 3.05 (g)
- Proteins 17.97 (g)
- Fat 14.27 (g) of which saturated 2.17 (g)of which unsaturated 1.38 (g)
- Fibers 7.98 (g)
- Sodium 663.19 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci Recommend
You can store the potato, salmon, and arugula salad in the fridge for up to two to three days, well-sealed in an airtight container.
You can replace the white Spanish beans with borlotti beans or chickpeas, or alternatively, if you prefer, completely omit the legumes.
You can substitute the canned salmon with tuna or mackerel. Naturally, for a vegetarian variant, you can also choose not to use it.
You can use other herbs like parsley or chives. You can replace the onion with red Tropea onion or garlic, but alternatively, if you don’t like the smell of onion, you can choose not to use it at all.
If you want, you can make this salad even richer by adding many other ingredients of your choice, for example, hard-boiled eggs, tomatoes, green beans, zucchini, corn, green and black olives, feta, etc.
For an even richer and creamier dressing, try adding a few tablespoons of mayonnaise or Greek yogurt to the emulsion.
