Salmon and Strawberry Salad
with balsamic vinaigrette
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.
- Bacon - 8 slices , crumbled or chopped
- Strawberries - 12 oz
- Salmon, canned - 16 oz
- Avocado, large - 1 , cubed
- Walnuts - 4 oz , crushed
- Arugula - 5 oz
- Shallots - 1 clove , diced
- Vinegar, balsamic - 2 1/2 Tbsp
- Mustard, dijon - 2 tsp
- Maple syrup - 2 tsp
- Oil, cooking - 6 Tbsp
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)
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)
Strawberries - Slice.
Salmon - Open cans and drain if there’s any liquid.
Avocado - Cube.
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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!