Salmon arugula salad with blueberry pomegranate vinaigrette
This vinaigrette perfectly complements a piece of flaky salmon over arugula greens.
130 cal
Serves 4
Prep time
0h 10m
Cook time
Total time
0h 10m
Ingredients
Directions
-
Step 1
In small jar, combine pomegranate juice, sugar, lemon or lime zest, lemon or lime juice, vinegar, canola oil and pepper flakes. Secure tightly with lid and shake vigorously until well blended. -
Step 2
Arrange equal amounts of arugula, onions and berries on each of four dinner plates. Shake jar vigorously and spoon equal amounts of salad dressing (3 tbsp/45 mL each) over each plate. Sprinkle evenly with salmon, nuts and top with black pepper. Serve immediately for peak flavours and texture.
Tips
-
Salad dressing may be made up to a week in advance, but the intensity of the pepper flakes will increase slightly.
Nutritional information
Per serving: 2 1/2 cups (625 mL) salad and 3 tbsp (45 mL) dressing
- Calories
- 130
- Protein
- 8 g
- Sodium
- 40 mg
- Potassium
- 320 mg
- Total fat
- 7.5 g
- Saturated fat
- 0.5 g
- Cholesterol
- 15 mg
- Carbohydrates
- 11 g
- Fibre
- 3 g
- Sugars
- 6 g
- Added sugars
- 3 g
