Spring Strawberry & Salmon Salad with Lemon Herb Dressing

Spring Strawberry & Salmon Salad with Lemon Herb Dressing

Fresh, colourful, and full of nourishing ingredients, this vibrant spring salad makes a beautiful addition to a Mother’s Day brunch, lunch, or light dinner. Packed with protein, healthy fats, fibre, and antioxidants, it’s a simple way to celebrate the season while supporting overall wellness.

🌿 Ingredients:

For the Salad:

• 4 cups mixed greens
• 2 salmon fillets, cooked and flaked
• 1 cup fresh strawberries, sliced
• 1 avocado, sliced
• ½ cucumber, thinly sliced
• ¼ small red onion, thinly sliced
• ¼ cup crumbled feta or goat cheese
• ¼ cup pumpkin seeds or chopped pecans
• Optional: 1 cup cooked quinoa

For the Lemon Herb Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 tbsp fresh herbs (parsley, basil, or dill), finely chopped
• Sea salt and freshly ground pepper, to taste

🥄 Directions:

1. Arrange the mixed greens in a large serving bowl or platter.
2. Layer the strawberries, cucumber, avocado, red onion, quinoa (if using), and cooked salmon over the greens.
3. Sprinkle with feta cheese and pumpkin seeds or pecans.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, fresh herbs, salt, and pepper.
5. Drizzle the dressing over the salad just before serving.

✨Nutritional Highlights

• Salmon provides omega-3 fatty acids and protein to support heart and brain health.
• Strawberries offer antioxidants and vitamin C.
• Avocado and olive oil contribute healthy fats that help keep you satisfied.
• Pumpkin seeds and greens add fibre, minerals, and crunch for a balanced meal.

Perfect for sharing with someone you love—or simply for nourishing yourself this spring.

Marsha Fenwick, C.N.P.  R.R.T.