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SALAD: Brain Power Salad with Salmon, Spinach, Blueberries, & Walnuts

Main Courses

Recipe compliments of Chef Chris Farney
Providence Cooks
Providence Hospitals


  • Salad:
  • 8 ounces smoked salmon, roughly chopped
  • 1 avocado peeled, pitted, and diced
  • 4 cups baby spinach or mixed greens
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup chopped walnuts
  • 1/2 red onion, diced
  • 1/2 cup fresh blueberries
  • 1 tablespoon flaxseeds
  • Vinaigrette:
  • 1/3 cup Black Peppercorn Olive Oil
  • 2 tablespoons Lavender Balsamic
  • 1 tablespoon chia seeds
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon Dijon mustard


  1. Prepare vinaigrette: Combine balsamic vinegar, chia seeds, honey, Dijon mustard; which thoroughly or place in blender and pulse blend for 10 seconds. Slowly add Olive Oil to emulsify dressing. Place in service container and chill.
  2. Toast walnuts in 375oF oven for 3 to4 minutes. Cool.
  3. Place spinach or mixed greens in service bowl or container. Cut avocado into 1/2" pieces; coast with fresh squeezed lemon juice. Add diced red onion. Place ingredients in service bowl or containers.
  4. Toss with remaining salad ingredients; then toss with vinaigrette.