This is a springtime riff on a healthy salad I've been making from my grad-school days. It's based on a traditional Italian salad of white beans sauteed in olive oil and garlic, with olive oil cured tuna, parsley, onions, and lemon juice. I often swap ingredients based on what I have on hand or to create different flavor profiles, but the basis of the recipe remains beans plus cured fish plus herbs/greens plus aromatics in a lemon/olive oil dressing. It is my favorite healthy lunch--I usually eat it on toast or on greens as a salad. <br />And, though I'm submitting this to the best spring vegetable recipe contest, of which there are plenty in this salad and my garden, I was actually inspired to make this by the salmon at the Farmer's Market. This is the first year since I've moved here that salmon stocks were healthy enough for the department of fish and game to allow a salmon season, so I grabbed some when I had the chance. That plus these adorable red onion scallions and mini spring lettuces from the market made me think of my go-to lunch. Peas from the garden round it out, and fingerling potatoes make up for the carbs I'm missing from the dried beans.

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