Salmon, Blueberry, and Avocado Spinach Salad
Ingredients
- ½ cup chopped pecans
- 3 Tbsp olive oil
- 1 Tbsp Champagne vinegar
- 1 Tbsp honey
- ½ tsp pepper
- ¼ tsp salt
- 1 (10-oz) pkg baby spinach
- 1 (14.75-oz) can reduced sodium wild Alaskan pink salmon, drained and flaked
- 1 (4.4-oz) container blueberries
- 1 avocado, diced
Instructions
- Toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until golden and fragrant.
- Whisk together oil, vinegar, honey, pepper, and salt. Add nuts, spinach, salmon, blueberries, and avocado; toss.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
466
|
466
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 27 | 27 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 465 | 465 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 4 | 4 |
Diabetic Lunch Meal Plan
This recipe selected from the eMeals Diabetic Lunch Meal Plan.
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