Kale, grilled salmon and avocado salad

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

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

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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