Ingredients

• 2 cups baby spinach
• 2 cups watercress
• 170g smoked salmon, thinly sliced
• 1/2 cup fresh blueberries
• 1/4 cup raw unsalted walnut halves/pieces
• 1/2 small ripe avocado, sliced or diced
• 2-3 tbsp thinly sliced or minced red onion
• 1 tbsp each torn or thinly sliced fresh mint and basil
• to garnish: sprouts – radish, sunflower, pea – whatever you like

Ginger Citrus Vinaigrette (you will have some leftover):

• 1/2 cup extra-virgin olive oil
• 1/3 cup freshly squeezed orange juice
• 2 tbsp apple cider vinegar
• 2 tsp dijon mustard
• 2 tsp raw honey
• sea salt + black pepper, to taste

Instructions

1. Make the dressing: In a small container or mason jar, shake up all of the ingredients. Add a few pinches of sea salt + black pepper to taste. Set aside.
2. Wash the greens, trimming if needed. Pat dry with a paper towel and place them in a big bowl with the herbs, blueberries and walnuts. Add some of the dressing and toss well to coat.
3. Gently mix in the avocado, then divide the greens between two bowls.
4. Arrange the smoked salmon pieces between the bowls, followed by the sprouts to garnish. Serve with additional dressing on the side if needed.