Rachel R., Hurlburt Field, FL

Blackberry-Avocado Salmon Salad Sandwich

Fueling Good

Rachel R., Hurlburt Field, FL

Ingredients (1 serving)
5 oz. boneless, skinless flaked wild salmon
1 medium ripe avocado, sliced and mashed
1/4 tsp. sea salt
2 tsp. fresh lemon juice
2 tbsp. sliced almonds
1 tbsp. diced red onion
3/4 c. fresh blackberries, halved
1 c. baby spinach
4 tbsp. good-quality balsamic vinegar

In a medium mixing bowl, combine salmon, avocado, salt, lemon, almonds, and onion, stirring until uniform. Toast bread until golden brown. Spread half of salmon mixture over one piece of toasted bread. Top with half of the sliced blackberries, pressing into salmon lightly to adhere, and drizzle with 2 tablespoons vinegar. Top with half of baby spinach and remaining slice of bread. Repeat steps to make second sandwich. Serves two.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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