Kale, grilled salmon and avocado salad

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

Ingredients

kale leaves, veins removed and chopped

salmon fillets

ripe avocado

lemon juice

olive oil

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