1/2cupWild Blueberries, thawedplus extra for serving
4cupsmixed greens or lettuces of choice
1/2cupsugar snap peas, sliced
2tbspfresh basil leaves
salt & pepper
Heat a quick drizzle of olive oil in a nonstick skillet over medium-high heat. Sprinkle the salmon filets with salt and pepper and place them in the skillet, cooking 3-4 minutes on each side, until desired doneness is reached. Remove from skillet and reserve.
Meanwhile, place the olive oil, balsamic vinegar, Wild Blueberries, dijon mustard, and a pinch of salt and pepper in a blender. Blend until smooth and reserve.
Divide the greens, cucumber, sugar snap peas, radishes, avocado, basil, and dill between two bowls or plates. Top with the salmon filets and extra Wild Blueberries, then drizzle with the vinaigrette. You'll have extra vinaigrette - store it in the fridge and reserve it for another salad!