Garden Salad with Salmon and Creamy Lemon Vinaigrette | Nourishing Meals®

Ingredients

• 8 cup mixed baby greens
• 1 pound baked wild salmon fillets
• 1 large carrot peeled into strips
• 1 small cucumber thinly sliced
• 1 ripe avocado diced
• 2 radishes thinly sliced
• ¼ small red onion juliened
• ⅓ cup extra virgin olive oil
• 1 lemon juiced
• 2 teaspoon raw honey
• 1 teaspoon dijon mustard
• 1 pinch kosher salt
• 1 pinch freshly ground black pepper