This healthy dish is not only packed with fruit and vegetables, but when you top it off with a delicious piece of salmon it will make the perfect entree salad!

Salad:

• 10 asparagus spears, cut in 1-inch pieces
• 5 ounces cooked salmon (leftover salmon)
• 2 cups mixed spring greens
• 2 cups baby spinach
• 12 cherry tomatoes, diced
• 1/2 cucumber, thinly sliced
• 1/2 yellow or orange bell pepper, thinly sliced (red bell pepper is fine if you have on hand)
• 1/2 cup white cannellini beans, drained and rinsed
• 1/4 avocado, diced
• 1/4 cup carrots, thinly sliced or grated
• 1/2 mango, diced
• Dash of salt, pepper, and seasonings to taste

Dressing:

• 1/2 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon yellow or Dijon mustard
• 1 teaspoon honey
• Minced garlic and/or seasonings to taste