INGREDIENTS
4 cups
bag) butter lettuce & radicchio
1 6 ounce can
pink salmon, drained, flaked
1 cup
cherry tomatoes
1/3 cup
grated carrots
2
boiled eggs, peeled and cut in half
1/4 cup
red onion, diced
1/2
avocado, sliced
Microgreens (optional)
Olive oil
Balsamic vinegar