Chicken or Fish Salad with Toasted Almonds, Feta, Blueberries, Mint, and Orange Zest

Ingredients

• 6 ounces cooked chicken, salmon, tuna, or swordfish
  
• ¹/₈ cup fresh blueberries
  
• 4 tablespoons spearmint leaves, rolled and snipped
  
• ¹/₂ cup shredded red cabbage
  
• ¹/₂ cup shredded green cabbage
  
• 1 tablespoon orange zest (valencia)
  
• 2 teaspoons lime zest
  
• ¹/₈ cup toasted almonds
  
• 3 tablespoons feta cheese, crumpled (can be left out if nondairy version desired)
  
• 2 tablespoons jicama, julienned
  
• 1 tablespoon chopped parsley
  
• 1 tablespoon scallion, sliced
  
• 1 tablespoon red onion, chopped
  
• 2 teaspoons fresh ginger, grated
  
• 5 tablespoons Extra virgin oliveoil
  
• 1 tablespoon fresh orange juice (valencia)
  
• 1 tablespoon fresh lime juice
  
• 1 tablespoon champagne vinegar
  
• pinch of salt-pink Himalayan if you have it
  
• fresh ground pepper-pink if you have it, to taste
  
• dab of dijon mustard (just under a teaspoon)
  
• dab of acacia honey
  
• wedges or slices of citrus for garnish
  
• sprig of spearmint for garnish
  
• red cabbage leaves optional for individual salad portions