AuthorHeather BlakeCategoryGluten-free, Salad, Seafood, VeggiesDifficultyBeginnerA quick & simple lunch, this hearty salad packs in omega 3's, protein, and calcium for a flavorful & satisfying meal!
1 ½ cups arugula
6 grape tomatoes, halved
3 oz wild-caught salmon (canned & drained)
3 tbsp crumbled feta cheese
1 tsp The Crescent Olive's Dill olive oil
1 tsp The Crescent Olive's Neapolitan Herb dark balsamic vinegar
¼ tsp dried dill
1
Arrange arugula on a plate and top with tomatoes. Flake salmon with a fork and sprinkle feta cheese on top.
2
Drizzle oil & vinegar, top with dried dill, and enjoy!!
Ingredients
1 ½ cups arugula
6 grape tomatoes, halved
3 oz wild-caught salmon (canned & drained)
3 tbsp crumbled feta cheese
1 tsp The Crescent Olive's Dill olive oil
1 tsp The Crescent Olive's Neapolitan Herb dark balsamic vinegar
¼ tsp dried dill
Directions
1
Arrange arugula on a plate and top with tomatoes. Flake salmon with a fork and sprinkle feta cheese on top.
2
Drizzle oil & vinegar, top with dried dill, and enjoy!!
