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
1 tsp finely grated fresh ginger
2 tsp dijon mustard
2 tsp raw honey
sea salt + black pepper, to taste
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. (Alternatively, if you want it to be super smooth, use a food processor to blend out the ginger bits.) Set aside.
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.
Gently mix in the avocado, then divide the greens between two bowls.
Arrange the smoked salmon pieces between the bowls, followed by the sprouts to garnish. Serve with additional dressing on the side if needed.