First posted in Mains (Fish)Salads by janet @ the taste space on March 3, 2011

I love to throw new salad combinations together spontaneously, conscious of balancing each sensory element: a tart/sour taste + a hint of sweetness; a protein you can really sink your teeth into + a crisp, salty crunch. I’ll often throw in some toasted nuts and/or cheese to add depth of flavor, all building on a base of lovely, nutrient-dense greens. Finish with a drizzle of olive oil, and voila. Delicious & nutritious.

I was excited when I recently stumbled upon this salmon salad because it incorporates so many pregnancy & breastfeeding superfoods (yellow pepper for vitamin C, wild salmon for omega 3s, spinach for folate and iron, blueberries for antioxidants)… into one delicious dish. Also a great use for leftover salmon! I purposely make extra when preparing meat/fish/chicken dishes for easy salads and other creative re-inventions to keep us going with quick and easy meals over the next few days.

To the below recipe, I suggest two additions before serving: drizzle a tablespoon of extra virgin olive oil over each salad, and sprinkle a pinch of coarse sea salt. Enjoy!

Blueberry Salmon Teriyaki Spinach Salad

4 cups baby spinach
1/2 bell pepper, thinly sliced
1/4 cup fresh blueberries
1 green onion, green parts only, minced
2 tbsp balsamic vinegar
2 tbsp toasted almonds, optional
8 oz (leftover) salmon teriyaki (fresh would be amazing, too!)

1.  Plate 2 cups of spinach on each plate. Sprinkle with bell pepper, blueberries and green onion. Place salmon teriyaki overtop and drizzle with balsamic vinegar. Sprinkle with toasted almonds (if using).

Serves 2.

Read more here: http://tastespace.wordpress.com/2011/03/03/blueberry-salmon-teriyaki-spinach-salad/

By Leah Keller, Creator of The Dia Method. Learn more about Leah at leahkeller.com.