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Makes 4 main dish servings Easy
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Ingredients (10)

  • 8 cups mixed salad greens, in small pieces
  • 1lb salmon fillet, poached
  • 1-1/2 cups fresh asparagus, par-boiled or lightly steamed, sliced into 1-inch pieces
  • 1 cup fresh blueberries
  • 1/2 cup almonds or walnuts, chopped, toasted Lemon zest to garnish
  • Vinaigrette
  • 2 tablespoons white wine vinegar
  • 1/2-cup olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh chives

Asparagus,fresh blueberries and salmon are very healthy, although I did not think they would work well together in a salad. I was inspired by a recipe form the California Asparagus Commission and tweaked the dressing just a little. I substituted lime juice for the lemon juice and added a sweet chili powder to make the vinaigrette.


  1. 1Spread salad greens into large salad bowl.
  2. 2Tear salmon into medium pieces and arrange on greens.
  3. 3Sprinkle asparagus, blueberries and chopped nuts throughout the bowl.
  4. 4Top with lemon zest.
  5. 5In a jar with a lid, add all vinaigrette
  6. 6Shake well. Stir1/2 to 3/4 of the dressing into the bowl.
  7. 7Plate individual salads chilled with the remaining dressing alongside.
  8. 8Nutrients per serving: calories 493, calories from fat 315, fat 35 gms, saturated fat 5 gms
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