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Salmon Salad with Blueberry Balsamic Vinegar
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Description
This is a great way to use leftover salmon. The taste is fresh, vibrant and light.
Ingredients
- 8 ounces, weight Cooked Salmon
- ¼ cups Celery, Small Dice
- 2 Tablespoons Red Onion, Small Dice
- ½ Tablespoons Fresh Dill, Chopped
- ½ Tablespoons Capers, Drained
- 1 teaspoon Dried Blueberries
- ½ Tablespoons Blueberry Balsamic Vinegar
- ½ Tablespoons Extra Light Olive Oil
- Salt And Pepper
Preparation
1. Break salmon into large chunks, discarding any bones or skin.
2. Combine celery, red onion, dill, capers, blueberries, blueberry balsamic vinegar, olive oil, salt and pepper into a medium size bowl. Add salmon and toss to combine.
3. Adjust seasonings. Chill in refrigerator.
Recipe inspired by The Barefoot Contessa Cookbook.
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