Ingredients

Scale

4 oz skinless cooked salmon
1 cup cooked quinoa
4 cups fresh baby spinach
1 medium avocado, quartered
1/2 cup mixed fresh berries (strawberries, raspberries, blueberries)
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
2 tbsp chopped walnuts (optional, for crunch)

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Instructions

Preheat oven to 375°F (190°C) and bake or pan-sear salmon until flaky
Cook quinoa according to package instructions and let cool
Arrange spinach on plates, top with quinoa, salmon, avocado, and berries
Whisk olive oil, lemon juice, mustard, salt, and pepper for dressing
Drizzle dressing over salad and toss gently
Add walnuts if desired and serve

Notes

Use leftover cooked salmon for faster prep
Quinoa can be swapped with brown rice or chickpeas for a plant-based option
Store in an airtight container for 3-4 days
Adjust berries based on seasonal availability

Author: Elena
Prep Time: 15
Cook Time: 10
Category: High Protein Meals
Method: Cooking
Cuisine: Mediterranean-Inspired
Diet: High Protein

Nutrition

Serving Size: One serving of salad (about 5 cups)
Calories: 520
Sugar: 5g
Sodium: 280mg
Fat: 28g
Saturated Fat: 8g
Carbohydrates: 34g
Fiber: 7g
Protein: 40g
Cholesterol: 120mg