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A bright, overhead flat lay of a salmon and blueberry arugula salad in a wide shallow bowl on a light wood surface, with crumbled goat cheese, walnuts, and fresh blueberries scattered throughout, drizzled with lemon vinaigrette, natural afternoon light, food photography style, vibrant and fresh

Salmon & Blueberry Arugula Salad

Perfect High Fiber, High Protein Summer Salad that is paired with a delciousHomemade Lemon Vinaigrette
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course: lunch, Main Course, Side Dish
Ingredients Method Notes

Ingredients
  

  • 1 salmon filet grilled and flaked
  • 4 cups arugula
  • ½ cup fresh blueberries
  • ¼ cup goat cheese crumbles
  • ¼ cup walnuts
  • ¼ cup fresh lemon juice
  • ½ cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey optional, for a touch of sweetness
  • 1 small garlic clove minced
  • Salt and pepper to taste

Method
 

  1. The Salad
  1. Layer the arugula in a large bowl or serving dish.
  2. Sprinkle the blueberries, goat cheese, and walnuts evenly over the greens.
  3. Add the grilled salmon on top, flaking it into bite-sized pieces.
  4. Drizzle with lemon vinaigrette and toss gently if desired.
  5. Serve immediately and enjoy!
Homemade Lemon Vinaigrette
  1. In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, and minced garlic.
  2. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies.
  3. Season with salt and pepper to taste.
  4. Store in a sealed container in the fridge for up to a week.

Notes

A few notes! You can absolutely use canned salmon if you don't have any left over or have time to grill up some!   Also, if blueberries aren't in season, strawberries or sliced peaches are a really beautiful swap. Finally, if arugula is a little too strong, you can add some other green leafy to balance out the flavor.