Blueberry and Smoked Salmon Breakfast Salad (Edit recipe)

This is a great breakfast option in the summer when you don't feel like cooking and are tired of eggs. The smoked salmon and blueberries complement each other perfectly, and the mandarin oranges add a touch more sweetness.

10 minutes

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1081
Fat:	97 g
Carbohydrates:	30 g
Protein:	18 g
Cholesterol:	31 g
Sodium:	1591 mg
Fiber:	6 g
Sugars:	21 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 2

Ingredients

Salad

2 cups Butter Lettuce, roughly chopped
2 cups Arugula
0.5 cup Blueberries, fresh
0.5 cup Mandarin Orange Segments, (in juice)
0.25 cup Sliced Almonds, toasted
1 whole Avocado, diced
4 oz Smoked Salmon

Blueberry Vinaigrette

0.75 cup Avocado Oil
1 cup Frozen Blueberries, thawed
2 whole Medjool Dates, soaked in boiling water for 15 minutes
1 Tbsp Coarse-Dijon Mustard (Noble Made)
1 Tbsp Shallot, minced
2 Tbsp Champagne Vinegar
0.75 tsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a high-speed blender or jar wide enough to fit an emersion blender, add the avocado oil, thawed blueberries, dates, mustard, shallot, champagne vinegar, and ¾ teaspoon of sea salt.
Blend everything until it's emulsified and there are no longer any chunks. Set the dressing aside.
Add the butter lettuce, arugula, ½ cup fresh blueberries, mandarin orange segments, almonds, and avocado to a large bowl.
Toss the salad together and divide it between two bowls. Top each salad with the smoked salmon and serve with the blueberry vinaigrette.