Salmon Salad with Blueberry Balsamic Vinegar
This is a great way to use leftover salmon. The taste is fresh, vibrant and light.
8 oz. cooked salmon (baked, grilled, poached)
1/4 cup celery, small dice
2 T. red onion, small dice
1/2 T. fresh dill, chopped
1/2 T. capers, drained
1 t. dried blueberries
1/2 T. blueberry balsamic vinegar
1/2 T. Extra Light Olive Oil
salt and pepper to taste
- Break salmon into large chunks, discarding any bones or skin.
- 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.
- Adjust seasonings. Chill in refrigerator.
inspired by: The Barefoot Contessa Cookbook