Salmon and Spinach Salad with Blueberries and a Lemon Balsamic Dressing
A powerhouse salad packed with protein to fuel your day! Easy to make ahead of time for a lunch on the go!
Equipment
- Small mixing bowl
- Kitchen knife
- Grater Optional for zesting
Ingredients
Dressing
- 1/2 squeezed Fresh Lemon save peel for zest
- 1 tbsp Olive Oil
- 1 tsp Balsamic Vinegar a little extra optional for garnish
- 1 clove Garlic
- Sea Salt
Salad
- 2 handfuls Baby Spinch Can mix in greens
- 1 cooked Salmon Filet I baked mine the night before using dill, garlic, lemon, olive oil and a dab of mustard for the glaze. Great for dinner and to use as leftovers here! Any salmon fillet will work though.
- 1 1/2 tbsp Gorgonzola Cheese
- 2 tbsp Sliced Almonds
- 1/4 large Cucumber
- 1/2 large Avocado
- 1/3 cup Blueberries
Instructions
- In a mixing bowl, combing finely minced garlic, lemon, olive oil, balsamic and salt, stirring well. Set aside.
- Assemble salad with spinach and greens, topping with sliced cucumbers, chilled crumbled salmon, and sliced avocado. Drizzle the mixed dressing over.
- Top with sliced almonds, gorgonzola cheese and blueberries. Drizzle a bit more of the dressing or balsamic on top for a garnish along with a bit of lemon zest if desired. Serve with an additional wedge of fresh lemon. Enjoy!