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    Bean & Salmon Salad with Anchovy-Arugula Dressing

    Gluten free

    Seafood

    2 Anchovy, oil-packed fillets
    1 7-ounce can Salmon, wild

    Produce

    1 Avocado
    1 1/2 cups Baby arugula
    4 Butterhead or boston lettuce, large leaves
    4 cups Cannellini beans, cooked
    1 stalk Celery
    3 cloves Garlic
    1/3 cup Parsley, fresh leaves
    3/4 cup Radishes
    1 tbsp Shallot

    Condiments

    1/4 cup Lemon juice

    Baking & Spices

    1 Pepper, Freshly ground
    1 Pinch Salt

    Oils & Vinegars

    1/4 cup Olive oil, extra-virgin

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