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.

Carolyn Casner
Source: EatingWell.com, December 2018

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Meanwhile, whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic and pepper in a small bowl.

  • 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.

Nutrition Facts

409 calories; protein 31.9g; carbohydrates 18.7g; dietary fiber 5.8g; fat 24.2g; saturated fat 4.2g; cholesterol 62.8mg; vitamin a iu 10301.9IU; vitamin c 109.5mg; folate 145.7mcg; calcium 235.4mg; iron 2.7mg; magnesium 97mg; potassium 1151.6mg; sodium 356.4mg; thiamin 0.2mg.
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Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/16/2019
I like it but my husband hates the lemon garlic dressing he says it it is way over done. Read More
Rating: 5 stars
10/23/2020
Made one serving of this for dinner- delish and it scales pretty easily. I didn't have mayo so I used more yogurt and a tbsp of EVOO. I definitely overdid the kale so I needed to thin the dressing- I just added more lemon juice. Read More
Rating: 5 stars
08/11/2019
So fresh tasting and good for you! The Creamy Garlic dressing is my favorite part. It s saved in my recipes now so I ll be making it a weekly thing. Read More
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