Tear salmon into medium pieces and arrange on greens.
Sprinkle on blueberries and lemon zest.
To Make the Vinaigrette:
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.
Drizzle the dressing over each salad or serve on the side.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/salmon-summer-salad-lemon-vinaigrette