Yield: 2 people
Summer Kale Salad
This summer kale salad is the perfect light and fresh meal. The salad starts with a roasted brussels and kale topped with a creamy avocado herb dressing and baked salmon which creates the perfect summer dish. It takes less than 30 minutes to make, is incredibly easy and is packed with nutrients.
Ingredients
- 1 cup brussels sprouts, Shredded
- 2 cups kale, Chopped
- 1 wild caught salmon filet
- 1-2 tbsp olive oil
- salt & pepper, To taste
- 2 tbsp hemp seeds
- 1 tbsp pumpkin seeds
Avocado Herb Dressing
- ½ avocado
- 2 tbsp tahini
- ¼ cup olive oil
- 2 cloves garlic
- salt, To taste
- 2 sprigs fresh dill
- 2 sprigs fresh oregano
- water, To thin
- ½ tbsp lemon juice
Instructions
- Make salad dressing: Add all ingredients to a high speed blender and blend until creamy. Add water to reach desired consistency. Set aside.
- Preheat oven to 425. Season salmon with olive oil, salt and pepper. Place on a greased baking sheet and bake for about 10-15 minutes depending on thickness of salmon.
- Add kale and Brussels sprouts to a large bowl with olive oil and salt, then massage. Spread on a greased baking sheet. Place in the oven and cook for about 3-5 minutes.
- Remove everything from oven once it's finished. Add kale and brussels mix to a bowl, top with salmon, drizzle with dressing and sprinkle on hemp & pumpkin seeds. Enjoy!
Notes
- Slightly massage the kale with olive oil and salt to help soften it.
- Lightly roast the kale and brussels in the oven for 3 to 5 minutes, I think this really adds to the flavor but you can totally skip this step for a nice cold salad.
- Serve as a main course with the baked salmon or emit the salmon and serve as a side dish with your favorite meal.
- Have fun with the herbs and toppings! This summer kale salad is super versatile. Switch up the herbs and toppings to create your dream dish.
Did you make this recipe?Tag @happy_balancedlife with hashtag #happybalancedlife on Instagram. We love to see what you make!