Ingredients

• 1/4 cup walnuts
• 3 Tbsp extra virgin olive oil
• 1 Tbsp white wine vinegar
• 1 Tbsp honey
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 (5-oz) pkg baby arugula
• 3 (6-oz) cans wild Alaskan pink salmon, drained and flaked
• 1 (4.4-oz) pkg blueberries
• 1 avocado, pitted and diced

Directions

1.    Toast walnuts in a dry skillet over mediumhigh

2. heat 2 to 3 minutes or until fragrant. Whisk

3. together oil, vinegar, honey, salt and pepper in

4. a bowl. Add walnuts, arugula, salmon,

5. blueberries and avocado. Toss.

6. Note: Pack salad and dressing separately;

7. prepare the avocados and add to salad right

8. before serving.

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