Fresh Salmon Summer Salad with Lemon Vinaigrette
Prep time
Total time
Serves: 4 servings
Salmon Summer Salad
  • 8 cups salad greens, in small pieces
  • 1 pound salmon fillet, poached
  • 1-1/2 cups fresh blueberries
  • Lemon zest to garnish
Lemon-Chive Vinaigrette
  • 2 tablespoons fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • Salt and pepper, to taste
  • 1 tablespoon fresh chives
To Make the Salad:
  1. Divide salad greens on four salad plates.
  2. Tear salmon into medium pieces and arrange on greens.
  3. Sprinkle on blueberries and lemon zest.
To Make the Vinaigrette:
  1. Place the lemon juice, oil, and vinegar in a jar or blender and shake or blend until emulsified. Whisk in the chives and add salt and pepper, to taste.
  2. Drizzle the dressing over each salad or serve on the side.
Recipe by Go Dairy Free at