This is a beautiful salad that incorporates the bounty from your local farmers market and salmon. It’s filled with omega-3 fatty acids, protein, and a wealth of vitamins and minerals. This is a satisfying and filling dish.
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 2 Servings
Nutrition Facts Per Serving:
38.5 grams carbohydrate
25 grams protein
11.5 grams total fat
10 asparagus spears, cut in 1-inch pieces
5 ounces canned salmon (or can use leftover salmon)
2 cups mixed spring greens
2 cups baby spinach 12 cherry tomatoes, diced
½ cucumber, thinly sliced
½ yellow or orange bell pepper, thinly sliced (red bell pepper is fine if you have on hand)
½ cup white cannellini or chickpea beans, drained and rinsed
¼ avocado, diced
¼ cup carrots, thinly sliced or grated
½ mango, diced
Dash of salt, pepper, and seasonings to taste
½ tablespoon olive oil 1 tablespoon balsamic vinegar 1 teaspoon yellow or Dijon mustard 1 teaspoon honey Minced garlic and/or seasonings to taste
Put asparagus and 1 teaspoon of water in a microwave-safe bowl. Microwave for two to three minutes, or until asparagus is tender. Combine all salad ingredients in a large bowl. Mix dressing ingredients and drizzle on salad. Toss well and serve.
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