Summer Superfoods Salad

If you’re looking for a tasty new take on a summer salad, try my Summer Superfoods Salad, as it appeared in The Washingtonian last summer.

salmon salad_4

Summer Superfoods Salad


10 asparagus spears, cut in 1-inch pieces
5 ounces canned salmon (or can use leftover salmon)
2 cups mixed spring greens
2 cups baby spinach
12 cherry tomatoes, diced
½ cucumber, thinly sliced
½ yellow or orange bell pepper, thinly sliced (red bell pepper is fine if you have on hand)
½ cup white cannellini or chickpea beans, drained and rinsed
¼ avocado, diced
¼ cup carrots, thinly sliced or grated
½ mango, diced
Dash of salt, pepper, and seasonings to taste


½ tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon yellow or Dijon mustard
1 teaspoon honey
Minced garlic and/or seasonings to taste

Put asparagus and 1 teaspoon of water in a microwave-safe bowl. Microwave for two to three minutes, or until asparagus is tender. Combine all salad ingredients in a large bowl. Mix dressing ingredients and drizzle on salad. Toss well. Serves 2.

Nutrition per serving: 340 calories, 38.5 grams carbohydrate, 25 grams protein, 11.5 grams total fat