Serve this superfood salad as an energizing, antioxidant-rich lunch! If blueberries are out of season, then replace with raspberries or blackberries. If you have leftover baked or poached salmon, use that instead of cooking more!
Ingredients
Salad
¾ pounds
wild salmon fillets
1 bunches
curly kale
1 large
avocados
diced
1 cups
blueberries
4
green onions
sliced into thin rounds
½ cups
pumpkin seeds
toasted
Dressing
½ cups
blueberries
6 tablespoons
extra virgin olive oil
3 tablespoons
fresly squeezed
lemon juice
2 cloves
garlic
½ teaspoons
sea salt