Lemon Pepper Salmon Summer Salad
Celebrate the arrival of fresh spinach, strawberries, and asparagus with this delicious and refreshing salad.
Ingredients
- 1 (2.5 oz) pouch Chicken of the Sea® Pink Salmon with Lemon Pepper
- 2 cups spinach
- 1 cup quinoa
- 6 strawberries, halved
- 1 small avocado, sliced
- 6 spears asparagus, steamed
- 1 Tablespoon toasted pine nuts
- Black pepper, to taste
Dressing
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1 clove minced garlic
Instructions
- Make the dressing: Whisk together the olive oil, balsamic vinegar, and garlic. Set aside.
- In a bowl, toss together the spinach, quinoa, strawberries, avocado, asparagus, and pine nuts. Fold in the salmon.
- Drizzle dressing over the top and season with black pepper.
