Superfood Chopped Salad with Salmon & Creamy Garlic Dressing
Curly kale forms the base of this salad, but you could use chard or spinach. To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots. Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
Curly kale forms the base of this salad, but you could use chard or spinach. To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots. Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
Ingredients
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1 pound salmon fillet
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½ cup low-fat plain yogurt
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¼ cup mayonnaise
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2 tablespoons lemon juice
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2 tablespoons grated Parmesan cheese
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1 tablespoon finely chopped fresh parsley
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1 tablespoon snipped fresh chives
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2 teaspoons reduced-sodium tamari or soy sauce
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1 medium clove garlic, minced
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¼ teaspoon ground pepper
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8 cups chopped curly kale
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2 cups chopped broccoli
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2 cups chopped red cabbage
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2 cups finely diced carrots
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½ cup sunflower seeds, toasted
Method
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Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
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Place salmon on the prepared baking sheet, skin-side down. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
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Meanwhile, whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic and pepper in a small bowl.
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Combine kale, broccoli, cabbage, carrots and sunflower seeds in a large bowl. Add 3/4 cup of the dressing and toss to coat. Divide the salad among 4 dinner plates and top each with a piece of salmon and about 1 tablespoon of the remaining dressing.
