Place lime juice, water, minced garlic and red pepper flakes in little bowl and mix with a fork until well blended.
Mix in 2 tablespoons extra virgin olive oil, whisking constantly with the fork. Add an additional tablespoon or two of extra virgin olive oil to adjust to taste.
Salmon and Beans
Place quinoa in a medium saucepan over medium heat and toast, stirring occasionally until popping sounds begin. Add 1 cup water and bring to a boil. Immediately turn heat low, cover and cook quinoa 25 minutes. Remove from stovetop, uncover and cool.
While the quinoa is cooking, chop red bell pepper, green onion, parsley, cut tomatoes in half and cut pitted olives into quarters. Mix in a large bowl. Add salmon and white beans, toss together.
Add quinoa and toss just until combined.
Drizzle with 3/4 of salad dressing and toss until again.
Toss arugula with remaining dressing and spread on a platter.
Spread the salmon and bean mix over the greens, leaving a green border.
I used the leftovers to make wraps for lunch the next day, spreading a wheat tortilla with plain Greek yogurt. Yum.