1. Salmon Salad with Walnuts, Avocado, and Blackberries

Salmon Salad with Walnuts, Avocado, and Blackberries

This simple but elegant salad is perfect for a light dinner or special lunch! You absolutely can use frozen blackberries instead of fresh, gently thawed. Simply immerse the amount you need in hot (not boiling!) water for 5 minutes or until just thawed, then drain the water and roll the berries gently on a paper towel to dry. Suggested dinner accompaniment: Start the meal with small cups of white bean soup garnished with rosemary, and finish with fresh figs stuffed with almonds and goat cheese.

Salmon Salad with Walnuts, Avocado, and Blackberries



  • 4 portions Vital Choice skinless-boneless wild sockeye salmon (4 ounces each)
  • 3 tablespoons Vital Choice organic extra virgin olive oil, divided
  • 1 cup fresh or Vital Choice frozen organic blackberries, thawed
  • Salt and pepper
  • 1/2 cup dry white wine
  • 2 cloves garlic, crushed
  • 1/4 cup grapefruit juice
  • 1 tablespoon honey
  • 1 tablespoon minced fresh basil
  • 4 cups mixed salad greens
  • 4 cups baby arugula leaves
  • 1 avocado (pitted and thinly sliced)
  • 1/2 cup coarsely chopped organic walnuts, lightly toasted


  1. Wash salmon and pat dry. Heat 1 tablespoon olive oil in a medium skillet; place salmon, skin side up, in pan and sear for 1 minute. 
  2. Turn fillet over; sprinkle with salt and pepper. Add white wine and garlic to pan; cover and poach until salmon is cooked through, 6 to 10 minutes.
  3. While salmon is poaching, combine remaining 2 tablespoons olive oil, grapefruit juice, honey, and basil in a small bowl. Whisk to mix well, and season with salt and pepper. 
  4. Combine salad greens and arugula in a large bowl and toss with just enough dressing to lightly coat leaves.
  5. Divide salad among four plates. Top each with 1/4 of the cooked salmon. Arrange avocado slices and blackberries on top of each salad. Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.
Serves: Serves 4