Cherry juice is a year-round alternative with the same anti-inflammatory benefits as fresh cherries. If you're taking this salad to work, store the dressing separately and drizzle over the salad just before eating.
2 tablespoons tart cherry juice
4 teaspoons extra-virgin olive oil
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon kosher salt
4 cups dark baby greens mix (such as Dole Power Up Greens Baby Kale and Greens)
2 tablespoons very thinly sliced red onion
1 (6-oz.) can pink or red skinless, boneless salmon, drained and flaked
1/2 cup frozen shelled edamame, thawed
1/3 cup diced cucumber
2 tablespoons toasted slivered almonds
Est. added sugars 1g
How to Make It
Combine the first 8 ingredients (through salt) in a large bowl; whisk until well combined. Add greens and red onion; toss gently to combine. Divide salad mixture evenly between 2 plates; top evenly with flaked salmon, edamame, cucumber, and almonds.
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