Lemon Pepper Salmon Summer Salad
Freshen up your spring and summer menu with our refreshing Lemon Pepper Summer Salad foodservice recipe.
Ingredients
- 1 (40 oz) pouch Chicken of the Sea® Pink Salmon
- 2 lb bag spinach
- 16 c quinoa
- 2 ½ pints strawberries, halved
- 7 ½ lbs small avocados, sliced
- 5 lbs asparagus, steamed
- 1 c toasted pine nuts
- Black pepper, to taste
Dressing
- 2 c olive oil
- 1 c balsamic vinegar
- 1/2 c minced garlic
Nutrition Facts
calories
472
total fat
31.6g
saturated fat
4.5g
trans fat
0g
cholesterol
24mg
sodium
153mg
total carbohydrates
36g
fiber
12g
total sugars
6g
protein
16g
vitamin d
28%
calcium
10%
iron
25%
potassium
23%
Instructions
- Make the dressing: Whisk together the olive oil, balsamic vinegar, and garlic. Set aside.
- In a bowl, toss together the spinach, quinoa, strawberries, avocado, asparagus, and pine nuts. Fold in the salmon.
- Drizzle dressing over the top and season with black pepper.
Nutrition Facts
calories
472
total fat
31.6g
saturated fat
4.5g
trans fat
0g
cholesterol
24mg
sodium
153mg
total carbohydrates
36g
fiber
12g
total sugars
6g
protein
16g
vitamin d
28%
calcium
10%
iron
25%
potassium
23%
