Nutrient Dense Kale Salad with Blackened Salmon Recipe
January 30, 2016
This salad contains a broad range vitamins, minerals, and healthy lipids. Kale is one of the most nutrient dense foods available, and once you add lycopene-loaded cherry tomatoes, antioxidant-rich cranberries, and the beneficial fats from avocado and salmon this salad turns into a true heavy hitter.
1 Bunch of Kale
1 Tbs. Oil (hemp seed, olive, flax seed, etc)
< 1/4 tsp. Salt
1/4 tsp. Lemon Juice
1.5 Cups shredded carrots (about 2-2.5 carrots)
1 Cup Cherry Tomatoes (halved)
1 Avocado (cubed)
2/3 Cup Walnut (chopped)
*2/3 Cup Craisins
2-3 oz Gorgonzola or Blue Cheese
Black Pepper to taste
Blackened Seasoning (Paul Prudhomme or Kinder’s)
Salmon Filet (skin on)
*Place Craisins in a small airtight container with enough Balsamic Vinegar to cover them, and allow them to sit overnight.
Pull the salmon out of the refrigerator, leave it skin-side down, and cover the salmon meat with blackened seasoning. Let sit while preparing the salad.
Remove the center ribs of the kale leaves (the ribs can chopped and saved for a breakfast hash or soup). Chop the leaves and put them in a large salad bowl with the oil, salt, and lemon juice. Use your hands to knead the kale until it has reached a tender texture (as if it were sauteed).
Add in all other ingredients except the salmon and stir thoroughly. Let salad sit while cooking salmon.
Bring one teaspoon of oil, I prefer Coconut Oil, to medium-high heat in a medium skillet Cook salmon with the skin down for 5 minutes, then flip and cook for one minute. Remove from heat, and remove skin from the salmon, then plate the salad and place the salmon on top!
Makes 2 large, 3 medium, or 4 small salads. Be sure to buy your salmon according to how many people you plan on serving.
*If you’re feeling adventurous, then you can make some salmon chips by cooking the salmon skin a little while longer over medium heat, flipping occasionally, and enjoy them with your salad!