Spinach Salad with Salmon, Avocado & Blueberries

By Leslie Blythe Salad, Salad Dressing, Salmon, Seafood Assembling

March 3, 2016

This Spinach Salad with Salmon, Avocado & Blueberries is packed full of nutrition and a great way to use leftover salmon. Did you know that blueberries contain the highest antioxidants of all fruit and vegetables? This is the perfect healthy meal that doesn't involve turning on the oven!

Prep: 15 mins
Yields: 2 Servings

Ingredients

Salad

8 ounces cooked salmon, roughly chopped

1 avocado, peeled, pitted and diced

4 cups baby spinach

½ cup fresh blueberries

¼ cup feta

⅛ cup red onion, thinly sliced

Honey Mustard Vinaigrette

1 clove garlic, minced

1 tablespoon white-wine vinegar

1½ teaspoons Dijon mustard, (coarse or smooth)

1 teaspoon honey

⅛ teaspoon salt

Freshly ground pepper, to taste

⅓ cup extra-virgin olive oil, or canola oil

Directions

1Toss all ingredients together until combined. Drizzle or toss with vinaigrette.

Honey Mustard Vinaigrette

1Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.

Recipe from Gimme Some Oven.

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