Lemon Pepper Salmon, Pear, Pomegranate and Avocado Salad
Lemon Pepper Salmon and a citrus vinaigrette add tasty zest to this mix of avocado, pear, pistachios and goat cheese.
Ingredients
- 1 (2.5 oz) pouch Chicken of the Sea® Pink Salmon with Lemon Pepper
- 1 head Romaine lettuce, washed and roughly-chopped into bite-sized pieces
- 1 ripe pear, cored and diced
- 1 avocado, peeled, pitted and diced
- 2/3 cup shelled pistachios
- 2/3 cup crumbled goat cheese (or blue cheese, or feta cheese)
- 1/2 cup cup diced red onion (optional)
- 1 pomegranate, seeded
Citrus Vinaigrette
- 1/3 cup orange juice (freshly-squeezed, if possible)
- 1/4 cup white balsamic vinegar (or white wine vinegar)
- 1 Tablespoon honey, if needed to sweeten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1/3 cup olive oil
Instructions
- Make the vinaigrette: whisk all vinaigrette ingredients together for 30 seconds until combined. Set aside.
- Arrange lettuce, pear, avocado on plates. Top with salmon.
- Add pistachios, goat cheese, pomegranates and optional red onion over salad.
- Drizzle with dressing and serve immediately.
