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Salmon and Strawberry Salad
with balsamic vinaigrette

Active: 25 Total: 30

This salad is a breeze to put together thanks to the convenience of canned salmon. Plus, it's full of delicious textures and flavor with bacon, strawberries, walnuts, and avocado. Dressed with a sweet and tart balsamic vinaigrette, it's the perfect complement to peppery arugula.



Salmon and Strawberry Salad:
  • Bacon - 8 slices , crumbled or chopped
  • Strawberries - 12 oz
  • Salmon, canned - 16 oz
  • Avocado, large - 1 , cubed
  • Walnuts - 4 oz , crushed
  • Arugula - 5 oz
Balsamic Vinaigrette with Shallots:
  • Shallots - 1 clove , diced
  • Vinegar, balsamic - 2 1/2 Tbsp
  • Mustard, dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 6 Tbsp


  1. Bacon - Heat an oven to 400F / 204C degrees. Line a sheet pan with foil and then place a cooling rack in the sheet pan. Lay out bacon on rack and bake in the oven from 15 to 20 minutes until bacon is crispy on the edges. This is a great low-effort way to cook bacon and have all the fat drip off (with little clean up!). Crumble or chop into bite-sized pieces. (Can be done up to 3 days ahead)

  2. Make balsamic vinaigrette - Dice shallots. Whisk together shallots, balsamic vinegar, Dijon mustard, maple syrup, and oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)

  3. Strawberries - Slice.

  4. Salmon - Open cans and drain if there’s any liquid.

  5. Avocado - Cube.

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  1. You can serve salad like a Cobb Salad by layering bacon, salmon, strawberries, avocado, and walnuts over arugula and then drizzle with vinaigrette. You can also toss everything together and then serve. Enjoy!



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