This recipe is healthy, quick and delicious! It’s full of omega-3 and leafy greens which add vitamins and nutrients to this salad. Using left over salmon makes for a quick and convenient lunch or dinner. The measurements will vary based on how many you’re serving and of course how much salmon you have left over. The ingredients below are for 1-2 people.
INGREDIENTS:
- 3-4oz salmon, cooked
- 2 cups spring mix or baby greens salad mix
- ¼ cup feta cheese, crumbled
- 1/3 – ½ avocado
- 1tbsp Dijon mustard
- 2tbsp Balsamic vinegar or fresh lemon juice
- 5tbsp extra virgin olive oil
- Salt & Pepper to taste
DIRECTIONS:
Chop the left over salmon into bite size pieces. You may warm up the salmon or serve at room temperature.
Plate the salad and top with salmon, avocado & feta. Sprinkle with salt & pepper (to taste). Drizzle with dressing mixture. Finish with a sprinkle of fresh cracked black pepper. Enjoy your guilt free lunch or dinner.
For the Dressing:
Mix all of the ingredients until fully combined. The quantity listed makes about 4 servings of dressing.
Time to eat...buen provecho! 