Salmon and haricot vert salad
Ingredients
- 2 medium potatoes
- 12 ounces haricots verts
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives
- 6 ounces cooked wild salmon
- 1/4 cup plain yogurt
- 1-2 ounces goat cheese
- 3 tablespoons minced fresh dill
- 2 tablespoons olive oil
- Juice from one lemon
- Salt and pepper to taste
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