Salmon, Blueberries and Lemon Salad

  • Yield 4 servings

This light, main-dish salad stars fresh blueberries.

Chilean Fresh Fruit Association


8 cups salad greens, in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh Chilean blueberries
-- Lemon zest to garnish
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


  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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