Brain Power Salad (Spinach Salad with Salmon, Avocado and Blueberries)
Make Brain Power Salad (Spinach Salad with Salmon, Avocado and Blueberries) for a quick, nourishing lunch with smoky salmon and a honey-chia vinaigrette.
Ingredients
- 8 ounces smoked salmon, roughly chopped
- 1 avocado, peeled, pitted and diced
- 4 cups baby spinach (or mixed greens)
- 1/2 cup fresh blueberries
- 1/4 cup light feta or blue cheese crumbles
- 1/4 cup chopped walnuts (optional)
- half a red onion, thinly sliced
- 1/3 cup olive oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. chia seeds
- 1 Tbsp. honey
- 1/4 tsp. salt
Instructions
Step 1: Whisk the Honey–Chia Vinaigrette
In a small bowl or glass jar whisk together the olive oil, apple cider vinegar, honey, salt and chia seeds until the mixture becomes glossy and slightly thickened; the chia seeds will suspend in the emulsion, giving the dressing a dotted, gel-like texture that clings to leaves. Taste for balance — the vinaigrette should read bright, gently sweet, and slightly viscous so it will coat spinach and avocado without pooling.
Step 2: Prep and Texturize the Ingredients
Roughly chop the smoked salmon into bite-sized ribbons and set them gently in a shallow ceramic dish; peel, pit and dice the avocado into creamy cubes, keeping them intact to preserve buttery texture; thinly slice the red onion into translucent rings; crumble the feta into soft, irregular pieces; rinse and spin-dry the baby spinach so the leaves are glossy and supple; place blueberries and optional chopped walnuts in small bowls. Keep each element visible and ready — contrasting textures (silky salmon, creamy avocado, crunchy walnuts, poppy blueberries, crumbly feta) make the salad lively.
Step 3: Toss Everything Together into a Salting Moment
In a single matte moss-green ceramic salad bowl, combine the baby spinach, chopped smoked salmon, diced avocado, blueberries, sliced red onion, crumbled feta and walnuts. Drizzle the prepared honey–chia vinaigrette over the top and toss gently until the leaves are lightly coated, the avocado cubes remain distinct but glossy, and chia-speckled vinaigrette beads across the salmon and spinach. The result should read as a composed, mixed salad with visible pockets of color and texture — glossy orange salmon, deep blue berries, bright green spinach and avocado, and little white feta islands.
Step 4: Plate, Finish and Serve
Lift the mixed salad slightly to settle it in the same matte moss-green ceramic bowl for serving, adjusting a few elements for visual balance so salmon ribbons sit proudly atop the greens and a few whole blueberries and feta crumbles remain visible; finish with a light grind of black pepper and a tiny drizzle of any leftover dressing for sheen. Serve immediately while the avocado is still creamy and the dressing is freshly emulsified.
Notes
- Dress the salad just before serving to keep leaves crisp.
- Use a sharp knife to dice avocado without mashing.
- Toast walnuts briefly for extra flavor.
- Store components separately if making ahead.
- Shake the vinaigrette before serving as chia seeds settle.