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Wild Salmon Salad with Blueberries
Course: Salad
Cuisine: American
Keyword: Alaska, blueberry, Canned Salmon, Salad, salmon



  • 7.5 oz ThinkPink and/or Redhead wild Alaska salmon drained and chunked
  • 1/2 tbsp olive oil
  • salt & pepper to taste
  • 1 head romaine lettuce chopped or torn into bite sized pieces
  • 2 cups blueberries fresh (freshly thawed will work fine too)
  • 1 cup pecans roughly chopped (slivered almonds may be substituted)
  • 2/3 cup red onion diced
  • 1/2 cup blue cheese (feta cheese may be substituted)

Lemon Dijon Vinaigrette

  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp lemon juice
  • salt & pepper to taste


  • Combine salad ingredients in a large bowl.
  • In separate bowl, whisk together the Lemon Dijon Vinaigrette ingredients.
  • Toss the salad with the Lemon Dijon Vinaigrette.
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