Author Notes
With just under a cup of leftover cooked chicken or fish from dinner, you can make a great refreshing salad for lunch the next day. —Sagegreen
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Ingredients
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6 ounces
cooked chicken, salmon, tuna, or swordfish
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1/8 cup
fresh blueberries
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4 tablespoons
spearmint leaves, rolled and snipped
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1/2 cup
shredded red cabbage
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1/2 cup
shredded green cabbage
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1 tablespoon
orange zest (valencia)
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2 teaspoons
lime zest
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1/8 cup
toasted almonds
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3 tablespoons
feta cheese, crumpled (can be left out if nondairy version desired)
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2 tablespoons
jicama, julienned
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1 tablespoon
chopped parsley
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1 tablespoon
scallion, sliced
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1 tablespoon
red onion, chopped
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2 teaspoons
fresh ginger, grated
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5 tablespoons
Extra virgin oliveoil
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1 tablespoon
fresh orange juice (valencia)
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1 tablespoon
fresh lime juice
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1 tablespoon
champagne vinegar
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pinch of salt-pink Himalayan if you have it
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fresh ground pepper-pink if you have it, to taste
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dab of dijon mustard (just under a teaspoon)
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dab of acacia honey
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wedges or slices of citrus for garnish
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sprig of spearmint for garnish
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red cabbage leaves optional for individual salad portions
Directions
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Assemble all the salad ingredients in a bowl (everything up until the olive oil).
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Starting with the olive oil begin whisking all the next ingredients together for the dressing, reserving the garnishes.
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When ready to serve, dress the salad.
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Garnish with citrus and mint. Serve on a red cabbage leaf if desired.
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