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
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.
