Kale, grilled salmon and avocado salad

Nourishing salad of massaged kale, grilled salmon fillets and creamy avocado; low carb lemon mustard vinaigrette.

Gluten-Free Pescatarian Low-Carb
schedule Prep (min)
15
whatshot Cook (min)
10
timer Total (min)
25
account_circle Servings
2
560 kcal
Par portion
40.0 g
Lipides
34.0 g
Protéines
4.0 g
Glucides nets
Ingredients
kale leaves, veins removed and chopped kale leaves, veins removed and chopped
salmon fillets salmon fillets
ripe avocado ripe avocado
lemon juice lemon juice
olive oil olive oil
Dijon Mustard Dijon Mustard
Instructions
  1. Massage the kale with a pinch of salt and 1 teaspoon of olive oil for 2–3 minutes to soften the leaves.
  2. Season the salmon fillets and sear them for 3–4 minutes per side in a hot pan until desired doneness; let stand 2 minutes.
  3. Prepare the vinaigrette by emulsifying the lemon juice, mustard and olive oil; adjust the salt and pepper.
  4. In a large salad bowl, mix the massaged kale, the avocado slices and shred the salmon into large pieces; top with vinaigrette and serve immediately.
Variants
  • Replace the salmon with grilled tuna; add capers for a salty note.
Tips
  • Massaging the kale is essential to avoid a tough salad; add the avocado at the last minute to maintain its color.
FAQ
Prepare the components separately; assemble just before serving to maintain texture.
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