Salmon, Blueberries and Lemon Salad

Chilean Fresh Fruit Association
  • Yield: 4 servings


8cups salad greens, in small pieces
1pound salmon fillet, poached
1 1/2cups fresh Chilean blueberries
-- Lemon zest to garnish
2tablespoons fresh lemon juice
1/2cup olive oil
2tablespoons white wine vinegar
1/2teaspoon salt
-- Black pepper
1tablespoon chopped fresh chives


  1. Divide salad greens on four salad plates. Tear salmon into medium pieces and arrange on greens.
  2. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all vinaigrette
  3. ingredients. Shake well. Serve salads chilled with the dressing alongside.