4-6ozleftover wild caught grilled salmon from previous night's dinnerreheated if desired
2cupsbaby spinachchopped or torn
1/2cupfresh blueberries
1-2tbspfresh minttorn
2tbspextra virgin olive oil
1lemon juiced
Instructions
Reheat the salmon, if desired, or serve it chilled. Break the salmon into bite-size pieces.
In a salad bowl, combine the baby spinach, blueberries, and fresh mint. Toss to mix.
Drizzle on the olive oil and toss again to blend salad contents.
Transfer salad to a serving dish, arrange the pieces of grilled salmon over the salad, and then drizzle the lemon juice over the salmon and salad. Enjoy!