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
Bowls of arugula topped with cooked salmon, onion and blueberries

Ingredients

Directions

  1. Step 1

    In small jar, combine pomegranate juice, sugar substitute, lemon or lime zest, lemon or lime juice, vinegar, canola oil and pepper flakes. Secure tightly with lid and shake vigorously until well blended.

  2. 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.


    Tip: Salad dressing may be made up to a week in advance, but the intensity of the pepper flakes will increase slightly.

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 (1 of 4)

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

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