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Salmon SaladSalmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

Fresh blueberries are bursting with flavor plus provide a bounty of healthful antioxidants. Researchers at the USDA Human Nutrition Center recently reported that blueberries rank number 1 in antioxidant activity when compared to 40 other fresh fruits and vegetables.  In fact, blueberries offer twice the disease-fighting antioxidant power of broccoli – and taste a lot better, too.
In a hurry? Blueberries are the perfect good-to-go food. No chopping, peeling or pitting required. Just rinse your fresh blueberries and they’re ready to mix it up with the rest of your salad ingredients.  This sumptuous salad combines fresh blueberries’ power with that of another super food – salmon – for a health-kissed spa-like meal.
Makes 4 main servings


• 8 cups salad greens, in small pieces
• 1 lb salmon fillet, poached
• 1 1/2 cups fresh blueberries
• lemon zest to garnish


• 2 tablespoons fresh lemon juice
• 1/2 cup olive oil
• 2 tablespoons white wine vinegar
• salt and pepper to taste
• 1 tablespoon fresh chives


Divide salad greens on four salad plates. Tear salmon into medium pieces and arrange on greens.

Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all vinaigrette ingredients.
Shake well.
Serve salads chilled with the dressing alongside.

Nutrients per serving:
calories 493, calories from fat 315, fat 35 gms, saturated fat 5 gms, cholesterol 64 mg, sodium 212 mg, dietary fiber 4 mg, protein 31 gms.

Photo Copyright © 2010 Chilean Fresh Fruit Association Media Center
Recipe Courtesty Chilean Fresh Fruit Association


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