Salmon, Blueberries and Lemon Salad

  • Yield 4 servings

This light, main-dish salad stars fresh blueberries.

salmon_salad
Chilean Fresh Fruit Association

Ingredients

8 cups salad greens, in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh Chilean blueberries
-- Lemon zest to garnish
Vinaigrette:
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
-- Black pepper
1 tablespoon chopped fresh chives

Instructions

  1. Divide salad greens on four salad plates. Tear salmon into medium pieces and arrange on greens.
  2. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all vinaigrette
  3. ingredients. Shake well. Serve salads chilled with the dressing alongside.

 

 

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