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
Nutrition Facts
calories
472
total fat
31.6g
saturated fat
4.5g
trans fat
0g
cholesterol
24mg
sodium
153mg
total carbohydrates
36g
fiber
12g
total sugars
6g
protein
16g
vitamin d
28%
calcium
10%
iron
25%
potassium
23%
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.
Nutrition Facts
calories
472
total fat
31.6g
saturated fat
4.5g
trans fat
0g
cholesterol
24mg
sodium
153mg
total carbohydrates
36g
fiber
12g
total sugars
6g
protein
16g
vitamin d
28%
calcium
10%
iron
25%
potassium
23%
