Citrus season is here, and I love highlighting those refreshing flavors to create this easy and satisfying salad.
Citrus fruits are abundant in vitamin C for a strong immune system and healthy skin, and they’re rich in beneficial anti-inflammatory phytochemicals, including over 60 varieties of flavonoids, carotenoids, and essential oils.
Just one cup of Lacinato kale contains all the vitamin A you need in a day along with lots of vitamins K, C, and B6 as well as manganese, copper, calcium, and magnesium. It’s an excellent vegetable to support eye health, immunity, a balanced gut, and to fight free radicals.
Canned wild-caught salmon adds some zero-prep protein to this salad and pairs well with the tangy lemon, lime, and orange juice in the marinade.
Enjoy!
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Salad
- 1 bunch Lacinato kale, thinly sliced
- ½ radicchio, thinly sliced
Salmon Marinade and Dressing
- 1 medium shallot, minced
- Juice and zest of 1 large lemon
- Juice and zest of 1 large lime
- Juice and zest of 1 medium blood orange or citrus of choice
- ½ -1 red chili pepper, finely chopped
- ¼ cup extra virgin olive oil
- ½ teaspoon Spicewell Sustainable Sea Salt
- ¼ teaspoon fresh ground black pepper
- 2 (6-ounce) cans wild-caught salmon, liquids drained
Optional serving suggestion:
- 1 blood orange, cut into segments for garnish
- ¼ cup raw walnuts, crushed and sprinkled on top of salad
- ¼ cup dill, roughly chopped
- Spicewell Sustainable Sea Salt
Method:
1. Place kale and radicchio into a large mixing bowl.
2. In a medium bowl add the minced shallots, the zest and juice from the lemon, lime, and orange, plus the chili, olive oil, salt, and pepper. Mix well and allow the dressing to marinate for 5 minutes.
3. Meanwhile, open and drain the canned salmon. Transfer the salmon to the citrus marinade and stir, allowing all the flavors to marinate the salmon.
4. Add the marinated salmon to the greens, pouring in all the dressing, and toss well.
5. To assemble the salad, transfer the salad onto a serving platter, top with orange segments, raw walnuts, dill, and sea salt (if using). Enjoy!
Nutritional analysis per serving: Calories: 282, Total Fat: 18g, Saturated Fat: 3g, Cholesterol: 74mg, Fiber: 1g, Protein: 21g, Carbohydrates: 10g, Sodium: 364mg, Sugars: 7g, Net Carbs: 9g