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Spinach Salad with Salmon and Quick-Pickled Blackberries

Pickling summer berries is a great way to add a burst of tang to any lunch or dinner salad, like this one paired with fast-steamed salmon and creamy avocado.

Serves 4
Ready in 27 mins
Prep time 22 mins
Cooking time 5 mins
454 calories per serving


> 5 tbsp apple cider vinegar, divided
> 1 tbsp honey
> 1 (6 oz) pkg blackberries
> 1/4 cup sliced red onions
> 4 (4 oz) salmon fillets
> 2 tbsp olive oil
> 1 (5 oz) pkg Nature's Promise® Baby Spinach & Spring Mix
> 1/4 cup sliced almonds
> 1 avocado, pitted and cubed


In a medium bowl, combine 4 tbsp vinegar, the honey, ¼ cup water, and a pinch of salt, whisking until honey is dissolved. Add the blackberries and onions to vinegar mixture and gently toss to coat. Let sit at least 15 min.
Meanwhile, to a microwave-safe dish, add the salmon and ¼ cup water. Season salmon with salt and pepper. Cover with vented plastic and microwave 3–4 min., until cooked through. Remove from microwave. In a small bowl, whisk together remaining 1 tbsp vinegar and the oil.
Strain blackberries and onions, discarding pickling solution. To a large bowl, add the spinach mix, blackberries and onions, almonds, and dressing. Season with salt and pepper. Toss to combine. Divide spinach salad among 4 plates. Top with salmon and the avocado.

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