Salmon Salad with Blueberry Vinaigrette

AuthorKathy Oliva!DifficultyIntermediate

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Blueberry Vinaigrette
 ¼ shallot, minced
 ½ tsp dijon mustard
 ½ tsp Raw Local Bee Hollow Farms Liquid Honey
 salt & pepper to taste
Salad Ingredients
 1 ½ lbs salmon fillet
 5 cups spring mix greens
 1 cup arugula
 ½ small red onion, thinly sliced
 1 avocado, diced
 ¾ cup fresh blueberries
 salt & pepper to taste

1

Preheat oven or grill to 400°F.

2

Pat fillets dry with a paper towel and lay onto a baking sheet or dish. Brush 1 tbsp of the Greek Athinolia EVOO over your salmon, season with salt & pepper.

3

Bake salmon for 10-12 minutes or until desired temperature is reached. Remove from oven and set aside to cool a bit. Once cooled, flake the salmon into bite sized pieces for the salad.

4

To make the dressing, add the remaining 2 tbsp. of Olíva! Greek Athinolia EVOO and the rest of the vinaigrette ingredients into a medium sized bowl. Whisk until fully emulsified.

5

Assemble the salad! In a large salad bowl, mix the spring mix together with the arugula. Drizzle desired amount of Blueberry Vinaigrette over top and gently mix to dress the greens.

6

Add avocado, red onion, blueberries and salmon to the salad. Serve with lemon wedges for garnish if desired. Enjoy!

Ingredients

Blueberry Vinaigrette
 ¼ shallot, minced
 ½ tsp dijon mustard
 ½ tsp Raw Local Bee Hollow Farms Liquid Honey
 salt & pepper to taste
Salad Ingredients
 1 ½ lbs salmon fillet
 5 cups spring mix greens
 1 cup arugula
 ½ small red onion, thinly sliced
 1 avocado, diced
 ¾ cup fresh blueberries
 salt & pepper to taste

Directions

1

Preheat oven or grill to 400°F.

2

Pat fillets dry with a paper towel and lay onto a baking sheet or dish. Brush 1 tbsp of the Greek Athinolia EVOO over your salmon, season with salt & pepper.

3

Bake salmon for 10-12 minutes or until desired temperature is reached. Remove from oven and set aside to cool a bit. Once cooled, flake the salmon into bite sized pieces for the salad.

4

To make the dressing, add the remaining 2 tbsp. of Olíva! Greek Athinolia EVOO and the rest of the vinaigrette ingredients into a medium sized bowl. Whisk until fully emulsified.

5

Assemble the salad! In a large salad bowl, mix the spring mix together with the arugula. Drizzle desired amount of Blueberry Vinaigrette over top and gently mix to dress the greens.

6

Add avocado, red onion, blueberries and salmon to the salad. Serve with lemon wedges for garnish if desired. Enjoy!

Salmon Salad with Blueberry Vinaigrette

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