Salmon Kale Salad with Lemon Cracked Black Pepper Vinaigrette
My Salmon Kale Salad is made with the best whole-food ingredients, that will support your body and help you feel satisfied and energized. Not to mention my incredible Lemon Black Pepper Vinaigrette, a creamy and light dressing that can turn even the saddest salads happy.
Mix all the ingredients very well with the help of a whisker or an immersion blender.
Let the dressing sit in the fridge for a couple of minutes, to bring out all the flavors.
For the Salmon and Kale Salad
Prep the baked salmon: preheat the oven to 400 degrees and grease a large baking pan. Arrange the salmon fillets on the baking sheet and season them generously with salt and pepper. Drizzle with some extra-virgin olive oil.
Bake the salmon in the oven for about 10-12 minutes, or until the fish easily flakes.
Wash the veggies, dice the tomatoes into small, regular cubes, finely shred the red cabbage, and cut the cucumbers into fine slices. Roughly chop the kale.
Create the base of the salad with all the veggies, add the cubed avocado, and pour over the lemon black pepper vinaigrette. Stir everything very well.
Place the baked salmon over the salad, and top it with some edible flowers (here I used some nasturtiums I had in my garden). Enjoy!
Nutrition
Nutrition Facts
Salmon Kale Salad with Lemon Cracked Black Pepper Vinaigrette
Amount per Serving
Calories
429
% Daily Value*
Fat
30
g
46
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
17
g
Cholesterol
63
mg
21
%
Sodium
2013
mg
88
%
Potassium
1465
mg
42
%
Carbohydrates
16
g
5
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
27
g
54
%
Vitamin A
5774
IU
115
%
Vitamin C
86
mg
104
%
Calcium
171
mg
17
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.