Kale Salad Recipe With Salmon, Pomegranate, And Orange-Coconut Vinaigrette
This Kale Salad is a vibrant and nutritious delight! Tender salmon, crisp kale, and zesty vinaigrette create a perfect meal any time of year.
Equipment
- Non-Stick Skillet
- Mixing Bowl
- Whisk
- Sharp Knife
Ingredients
- 2 fillets salmon (4 ounces each)
- 1/4 cup pure orange juice
- 1 teaspoon coconut oil
- 1 teaspoon honey
- 1 1/2 cups baby kale
- 1 1/2 cups spinach
- 2 small tangerines or 1 orange (divided into segments)
- 3 tablespoons pomegranate seeds
- 1/2 tablespoon coconut oil
- 1 teaspoon honey
- 2 1/2 tablespoons fresh orange juice
- 1 small pinch salt
Instructions
- Start by heating a non-stick skillet over medium heat and adding 1 teaspoon of coconut oil. Once hot, place the salmon fillets skin-side down in the skillet. Season with a small pinch of salt and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let it rest.
- In a small mixing bowl, whisk together the 1/4 cup of pure orange juice, 1 teaspoon of honey, and 1/2 tablespoon of coconut oil. This zesty vinaigrette will add a delightful sweetness to your salad.
- In a large mixing bowl, combine the baby kale and spinach. Add the vinaigrette and toss to coat the greens evenly.
- Top the dressed greens with segments of tangerines (or orange), pomegranate seeds, and sliced avocado. Gently toss to mix the toppings throughout the salad.
- Finally, place the cooked salmon fillets on top of the salad. Drizzle with any remaining vinaigrette if desired, and your Kale Salad Recipe With Salmon, Pomegranate, And Orange-Coconut Vinaigrette is ready to serve!
Notes
- Store leftovers in an airtight container for up to 2 days.
- Keep the vinaigrette separate until ready to eat to maintain texture.
- Use ripe avocados for creaminess and flavor.