Superfood salmon salad
This is a beautiful salad that incorporates the bounty from your local farmers market and salmon. It is filled with omega-3 fatty acids, protein and a wealth of vitamins and minerals. This is a satisfying and filling dish.
- 10 asparagus spears, cut in 1-inch pieces
- 5 oz canned salmon (or use leftover salmon)
- 2 cups mixed spring greens
- 2 cups baby spinach 12 cherry tomatoes, diced
- 1/2 cucumber, thinly sliced
- 1/2 yellow or orange bell pepper, thinly sliced (red bell pepper is fine if you have on hand)
- 1/2 cup white cannellini or chickpea beans, drained and rinsed
- 1/4 avocado, diced
- 1/4 cup carrots, thinly sliced or grated
- 1/2 mango, diced
- Dash of salt, pepper and seasonings to taste
- 1/2 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 2-3 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.
Prep time: 10 minutes | Cook time: 5 minutes | Yield: 2 Servings
Source: http://www.seafoodnutrition.org
Safe Handling Tips
- Purchase seafood right before checking out at the supermarket
- If seafood will not be refrigerated within 30 minutes, put it in a cooler
- Use seafood within 36 hours of purchase or freeze immediately
- Use defrosted seafood within 36 hours
- Thaw frozen seafood in the refrigerator — never at room temperature
- Allow one day for seafood to defrost in refrigerator
- Always wash hands before and after handling seafood
- Use separate knives and cutting boards
- For more tips on selecting, buying, handling, storing and cooking seafood