Add your favorite salmon to this deliciously fresh salad.

Per Jamie, this salad paired so well with the Copper River salmon.

Ingredients (2-3 servings):

Salad:
• A handful of arugula
• 4½ cups (700g) watermelon, cut into cubes or triangles
• ½ cup (75g) blackberries
• ¾ cup (115 g) feta cheese, crumbled
• ¾ small cucumber, thinly sliced (or 1 small cucumber)
• 3 tbsp thinly sliced red onion
• 3 tbsp fresh mint, chopped or torn
• 3 tbsp roasted pistachios, whole or roughly chopped

Citrus Dressing:
• 3 tbsp olive oil
• 1½ tbsp fresh lime juice
• 1½ tbsp fresh orange juice
• ¼ tsp red pepper flakes
• ¼ tsp flaky sea salt

Instructions:

1. In a small bowl, whisk together the olive oil, lime juice, orange juice, red pepper flakes, and a pinch of flaky sea salt until combined.

2. Arrange the arugula, watermelon and blackberries on a serving platter or shallow bowl.

3. Add the cucumber, red onion, and mint, over the watermelon.

4. Add the feta in chunky crumbles.

5. Drizzle the dressing over the salad.

6. Sprinkle with chopped pistachios and enjoy immediately while cold and crisp.

Thanks to our awesome customer Jamie White for the recipe recommendation!
Recipe courtesy of Recipes by Drrito via Instagram
https://www.instagram.com/reel/DZLJ6TsxwrG/