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).