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Superfood Chopped Salad with Salmon & Creamy Garlic Dressing

  • 30 m
  • 30 m
Carolyn Casner
“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.”


    • 1 pound salmon fillet
    • ½ cup low-fat plain yogurt
    • ¼ cup mayonnaise
    • 2 tablespoons lemon juice
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon finely chopped fresh parsley
    • 1 tablespoon snipped fresh chives
    • 2 teaspoons reduced-sodium tamari or soy sauce
    • 1 medium clove garlic, minced
    • ¼ teaspoon ground pepper
    • 8 cups chopped curly kale
    • 2 cups chopped broccoli
    • 2 cups chopped red cabbage
    • 2 cups finely diced carrots
    • ½ cup sunflower seeds, toasted


  • 1 Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
  • 2 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.
  • 3 Meanwhile, whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic and pepper in a small bowl.
  • 4 Combine kale, broccoli, cabbage, carrots and sunflower seeds in a large bowl. Add ¾ 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/11/2019