Blueberry Salmon Avocado green salad

An ample salad for a crowd to get a taste. This is a scaled up and tossed version of a composed salad I did last year.

First allow me to review my Master Salad Schema:

• Fresh greens
• Vegetable(s)
• A fruit
• A meat
• A nut, toasted
• A soft to medium cheese
• Grated Hard cheese(s)
• A small amount of dressing
• Fresh Ground Coriander

Depending on what is in season and what is on hand I vary the details and try to fill out the other choices to balance. In this case I used:

• One head each of red leaf, green leaf, romaine lettuce
• Two carrots, scrubbed, chopped, soaked in white balsamic vinegar
• Fresh blueberries, and sliced avocado
• Smoked Salmon (skinned, flaked, no bones)
• Toasted pecans coarsely chopped
• Fresh lemon curdled cheese
• Grated Parmesan and Hirten Hard cheeses
• A couple tablespoons of dressing (rice wine vinegar, a splash of apple cider vinegar, a little water, orange juice, 4 drops of orange essence, micro-planned ginger, roasting salt, hazelnut oil, walnut oil, olive oil, a little sesame oil)
• Fresh Ground Coriander

Toss everything but the hard cheese and coriander with the dressing. Then put in presentation bowl and top with grated cheese and coriander.